Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

por Jin, Zheng, Xie, Yisha, Wang, Zheming, Wang, Yue, Sun, Qinxiu, Dong, Xiuping
Publicado 2023

Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

por Xie, Yisha, Liu, Qingqing, Zhang, Wenwen, Yang, Feng, Zhao, Kangyu, Dong, Xiuping, Prakash, Sangeeta, Yuan, Yongjun
Publicado 2023

Improvement of the emulsifying properties of Zanthoxylum seed protein by ultrasonic modification

por Liu, Qingqing, Liu, Yanting, Huang, He, Xiong, Mingming, Yang, Yunting, Lin, Chutian, Yang, Feng, Xie, Yisha, Yuan, Yongjun
Publicado 2023

Improved Viability of Probiotics via Microencapsulation in Whey-Protein-Isolate-Octenyl-Succinic-Anhydride-Starch-Complex Coacervates

por Liu, Qingqing, Lin, Chutian, Yang, Xue, Wang, Shuwen, Yang, Yunting, Liu, Yanting, Xiong, Mingming, Xie, Yisha, Bao, Qingbin, Yuan, Yongjun
Publicado 2023