Optimization of egg white protein composite gel 3D printing parameters and the effect of internal structures on the textural properties of printed products

SHAO Beibei, LIU Lili, WANG Yunguang, XIE Tianyi, DING Yue, CHENG Weiwei

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 69-75.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (18) : 69-75. DOI: 10.13995/j.cnki.11-1802/ts.041809

Optimization of egg white protein composite gel 3D printing parameters and the effect of internal structures on the textural properties of printed products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(18): 69-75 https://doi.org/10.13995/j.cnki.11-1802/ts.041809

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