3D

Huajiang Zhang1, Shihui Hua1, Mengzhuo Liu1

  • 1College of Food Science, Northeast Agricultural University, Harbin 150030, China.

PubMed
概括

酸增强了蛋白蛋白 (EWP) 的泡特性,使得稳定,可定制的3D打印水. 这项创新克服了新型食品应用的热不稳定性.