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Shape morphing of food: Designed surface grooves induce controlled 2D-3D-4D shape changes in a pea protein-based product during drying and frying conditions

Sushil Koirala; Sangeeta Prakash; Azharul Karim; Bhesh Bhandari
Food Structure · Vol. 44 · pp. 100433 · 2025
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Bibliographic Information

JournalFood Structure
PublisherElsevier
Publication Date2025-04-01
Publication Year2025
Volume44
Pages100433
Document TypeJournal Article
eISSN2213-3291
DOI10.1016/j.foostr.2025.100433
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2014-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22133291
Publisher PageOpen Publisher Page
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