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Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

Yuanliang Zhong; Shiyu Zeng; Yinqiao Lv; Weiqiao Lv; Hongwei Xiao; Shaoyang Sheng
Food Hydrocolloids · Vol. 153 · pp. 110018 · 2024
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume153
Pages110018
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110018
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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