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Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum

Liqing Qiu, Min Zhang, Benu Adhikari, Jiacong Lin, Zhenjiang Luo

2023Journal of Food Engineering72 citationsDOI

Topics & Concepts

RheologyFood scienceTexture (cosmology)Mung beanDigestion (alchemy)Materials scienceViscosity3d printedInkwellApparent viscosityChemistryComposite materialChromatographyBiomedical engineeringMedicineComputer scienceImage (mathematics)Artificial intelligenceDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesElectrospun Nanofibers in Biomedical Applications
Preparation and characterization of 3D printed texture-modified food for the elderly using mung bean protein, rose powder, and flaxseed gum | Litcius