Structural characterization and fluidness analysis of lactose/whey protein isolate composite hydrocolloids as printing materials for 3D printing.

Fan, Fanghui; Li, Shen; Huang, Wanling; Ding, Junzhou

Fan, Fanghui; Li, Shen; Huang, Wanling; Ding, Junzhou.

Afiliación

Fan F; The Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China. Electronic address: fanghui.fan@szu.edu.cn.
Li S; The Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China.
Huang W; The Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China.
Ding J; The Food Science and Processing Research Center, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China.

Food Res Int ; 152: 110908, 2022 02.

Article en En | MEDLINE | ID: mdl-35181080

Asunto(s)

Lactosa; Impresión Tridimensional; Coloides; Reología; Proteína de Suero de Leche

Palabras clave

, 3D Printing; Co-Solvation Effect; Dairy By-Products; Fluidness; Relaxation Time; Sugar-Rich Hydrocolloids

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Impresión Tridimensional / Lactosa Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google