Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel

作者：Yisha Xie, Xiliang Yu, Yue Wang, Chenxu Yu, Sangeeta Prakash, Beiwei Zhu, Xiuping Dong · 发表于：Journal of Food Engineering · 年份：2022 · DOI：10.1016/j.jfoodeng.2022.111053 · 被引用次数：64 · 研究领域：Additive Manufacturing and 3D Printing Technologies、Food composition and properties、Microencapsulation and Drying Processes