Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
Zhejiang University of Technology · Université Claude Bernard Lyon 1 · +2 more institutions
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Abstract
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Citation impact
114
total citations
- FWCI
- 20.78
- Percentile
- 100%
- References
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Citations per year
Authors
8- JWJian Wang
Zhejiang University of Technology
- QJQuanjin Jiang
Zhejiang University of Technology
- ZHZhenyu Huang
Zhejiang University of Technology
- AHAhsan Hafiz Muhammad
Zhejiang University of Technology
- AGAdem Gharsallaoui
Université Claude Bernard Lyon 1, Centre National de la Recherche Scientifique, Automation and Process Engineering Laboratory
Topics & keywords
Topics
Keywords
- Soy protein
- Differential scanning calorimetry
- Extrusion
- Rheology
- Polysaccharide
- Composite number
- Chemical engineering
- Carrageenan
UN Sustainable Development Goals
- Zero hunger
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