Author/Creator: Cai, Qingying - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Cai, Qingying

1. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance. (15th February 2022)

Authors:: Cai, Qingying; Zhong, Yinglin; Xu, Meiling; Huang, Qingrong; Lu, Xuanxuan
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 156(2022)
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Record Type:: Journal Article
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2. Application of LF-NMR to characterize the roles of different emulsifiers in 3D printed emulsions. (December 2022)

Authors:: Zhong, Yinglin; Cai, Qingying; Huang, Qingrong; Lu, Xuanxuan
Journal:: Food hydrocolloids
Issue:: Volume 133(2022)
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Record Type:: Journal Article
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