Litcius/Paper detail

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

Pattarapon Phuhongsung, Min Zhang, Sakamon Devahastin

2020LWT185 citationsDOI

Topics & Concepts

RheologyXanthan gumDistilled waterSoy proteinMaterials scienceTexture (cosmology)Chemical engineeringChemistryChromatographyComposite materialFood scienceComputer scienceImage (mathematics)Artificial intelligenceEngineeringMeat and Animal Product QualityFood composition and propertiesProteins in Food Systems
Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics | Litcius