Effect of papain on the gelling properties and 3D printability of thermally induced egg yolk gel

作者：Yuanliang Zhong, Gang Li, Shiyu Zeng, Weiqiao Lv, Hong‐Wei Xiao · 发表于：Journal of Food Engineering · 年份：2025 · DOI：10.1016/j.jfoodeng.2025.112766 · 被引用次数：3 · 研究领域：Proteins in Food Systems、Microencapsulation and Drying Processes、Meat and Animal Product Quality