2025peer-reviewed3 citations
Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications
Chengzhen Nie, Ji Wang, Xuhui Huang, Bei-Wei Zhu, Qin L
Food Chemistry
Concepts
Health benefitsComputer scienceFat emulsionProcess engineeringBiochemical engineeringNanotechnologyEmulsion