4D printing of products based on soy protein isolate via microwave heating for flavor development
Pattarapon Phuhongsung, Min Zhang, Bhesh Bhandari
Topics & Concepts
FlavorMaltolFood scienceChemistrySyneresisCarrageenanUmamiHexanalRheologyMaterials scienceComposite materialBiochemical and biochemical processesOlfactory and Sensory Function StudiesAlgal biology and biofuel production