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3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating.
Tang, Tiantian; Zhang, Min; Mujumdar, Arun S; Teng, Xiuxiu.
Affiliation
  • Tang T; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
  • Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
  • Mujumdar AS; Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne de Bellevue, Quebec H9X 3V9, Canada.
  • Teng X; State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
Food Res Int ; 158: 111496, 2022 08.
Article in En | MEDLINE | ID: mdl-35840205
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Solanum tuberosum / Raphanus Language: En Journal: Food Res Int Year: 2022 Document type: Article Affiliation country: China Country of publication: Canada
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Solanum tuberosum / Raphanus Language: En Journal: Food Res Int Year: 2022 Document type: Article Affiliation country: China Country of publication: Canada