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Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave.

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第一作者： Chaofan,Guo

第一单位： State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Faculty of Food Science and Engineering, Kunming University of Science and Technology, 727 Jingming South Road, Kunming, Yunnan 650500, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.

作者： Chaofan,Guo ^[1] ; Min,Zhang ^[2] ; Bhesh,Bhandari ^[3] ; Sakamon,Devahastin ^[4]

作者单位： State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Faculty of Food Science and Engineering, Kunming University of Science and Technology, 727 Jingming South Road, Kunming, Yunnan 650500, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China. ^[1] State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn. ^[2] School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia. ^[3] Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand. ^[4]

关键词 Additive manufacturing Computer simulation Multi-functional materials Stimulus-response materials Temperature distribution

医学主题词色(Color);水果(Fruit);微波(Microwaves);淀粉(Starch);蔬菜(Vegetables)

DOI 10.1016/j.foodres.2022.111214

PMID 35761535

发布时间 2025-10-31

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准确一般字义偏差语意偏离译文作用小提交