Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels

被引：0
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作者：
Cheng, Yuting [1 ]
Wang, Bo [2 ]
Lv, Weiqiao [1 ]
Zhong, Yuanliang [1 ]
Li, Guohua [1 ]
机构：
[1] College of Engineering, China Agricultural University, Beijing,100083, China
[2] School of Behavioural and Health Science, Australian Catholic University, Sydney,NSW,2060, Australia
来源：
Food Hydrocolloids | 2024年 / 149卷
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