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) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗