Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel - Concepedia

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Investigation of the mechanism of casein protein to enhance 3D printing accuracy of cassava starch gel

118

Citations

47

References

2022

Year

Shengyang Ji, Tao Xu, Yan Liu, Hongyan Li, Jingyang Luo, Yucheng Zou, Yongheng Zhong, Ye Li, Baiyi Lu

Carbohydrate Polymers

Biopolymer GelCassava Starch GelEngineeringCasein ProteinBiotechnologyBiofabricationFood EngineeringFood Processing3D PrintingFood TechnologyBiomolecular EngineeringHealth Sciences

References

	Year	Citations

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