4D printing of products based on soy protein isolate via microwave heating for flavor development.
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DOI: 10.1016/j.foodres.2020.109605
Abstract: The aim of this study is to establish food 4D printing products with the property of automatic flavor change by the post-printing application of microwave as an external thermal stimulus. The combination of a formulation… read more here.
Keywords: printing products; printing; flavor; vanilla flavor ... See more keywords