Publication | Open Access

Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides

EngineeringMechanical BehaviorExtrusion-based 3DMechanical EngineeringBiocompositeRheologyFood EngineeringFood Processing3D PrintingFood PrintingFood TechnologyHealth Sciences