Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods
Yi Liu, Yue Zhang, Lei Cai, Qinglin Zeng, Pengrui Wang
Topics & Concepts
3D printingComposite numberFood industryThixotropy3d printedMaterials scienceFood technologyNanotechnologyFood scienceBiochemical engineeringProcess engineeringComposite materialManufacturing engineeringChemistryEngineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchInsect Utilization and Effects