Recent advances on enhancing 3D printing quality of protein-based inks: A review.

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第一作者： Han,Tian

第一单位： College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.

作者： Han,Tian ^[1] ; Jiajie,Wu ^[1] ; Yanyu,Hu ^[1] ; Xu,Chen ^[2] ; Xixi,Cai ^[3] ; Yaxin,Wen ^[1] ; Huimin,Chen ^[2] ; Jianlian,Huang ^[4] ; Shaoyun,Wang ^[1]

作者单位： College of Chemical Engineering, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China. ^[1] Qingyuan Innovation Laboratory, Quanzhou, China. ^[2] School of Mechanical Science & Engineering, Huazhong University of Science and Technology, Wuhan, China. ^[3] Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou, China. ^[4] Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen, China. ^[5] Anjoy Food Group Co. Ltd., Xiamen, China. ^[6]

关键词 printability protein quality rheological properties

主题词墨水(Ink);食品(Food)

DOI 10.1111/1541-4337.13349

PMID 38638060

发布时间 2024-05-15

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Comprehensive reviews in food science and food safety

2024年23卷3期

e13349页

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Recent advances on enhancing 3D printing quality of protein-based inks: A review.

Comprehensive reviews in food science and food safety

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Comprehensive reviews in food science and food safety

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Recent advances on enhancing 3D printing quality of protein-based inks: A review.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

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