The synergistic effect of &#954;-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process.

Shi, Rong; Liu, Zhenbin; Yi, Junjie; Hu, Xiaosong; Guo, Chaofan

The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process.

Shi, Rong; Liu, Zhenbin; Yi, Junjie; Hu, Xiaosong; Guo, Chaofan.

Shi R; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
Liu Z; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Yi J; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
Hu X; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650
Guo C; Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650

Int J Biol Macromol ; 254(Pt 3): 127920, 2024 Jan.

Article en En | MEDLINE | ID: mdl-37944739