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Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree

Lei Cai, Lei Feng, Meimei Nie, Dajing Li, Tiesong Zheng, Min Zhang

2023Food and Bioprocess Technology26 citationsDOI

Topics & Concepts

Guar gumFood scienceRheologyXanthan gumChewinessSyneresisChemistryCarrageenanSodium alginatePea proteinMaterials scienceComposite materialSodiumOrganic chemistryElectrospun Nanofibers in Biomedical ApplicationsAdditive Manufacturing and 3D Printing TechnologiesFood composition and properties
Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree | Litcius