4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing

作者：Chen Shen, Wenqing Chen, Changzhu Li, Xiaochen Chen, Haiying Cui, Lin Lin · 发表于：Journal of Food Engineering · 年份：2022 · DOI：10.1016/j.jfoodeng.2022.111357 · 被引用次数：56 · 研究领域：Microencapsulation and Drying Processes、Nanocomposite Films for Food Packaging、Electrospun Nanofibers in Biomedical Applications