相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Design and characterisation of food grade powders and inks for microstructure control using 3D printing
Sonia Holland et al.
JOURNAL OF FOOD ENGINEERING (2018)
Stabilisation of foams by agar gel particles
A. L. Ellis et al.
FOOD HYDROCOLLOIDS (2017)
Microvalve-based bioprinting - process, bio-inks and applications
Wei Long Ng et al.
BIOMATERIALS SCIENCE (2017)
Suspended Manufacture of Biological Structures
Samuel R. Moxon et al.
ADVANCED MATERIALS (2017)
Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history
R. J. A. Moakes et al.
FOOD HYDROCOLLOIDS (2015)
Designing biopolymer fluid gels: A microstructural approach
I. Fernandez Farres et al.
FOOD HYDROCOLLOIDS (2014)
Formation kinetics and rheology of alginate fluid gels produced by in-situ calcium release
I. Fernandez Farres et al.
FOOD HYDROCOLLOIDS (2014)
Understanding fluid gel formation and properties
David A. Garrec et al.
JOURNAL OF FOOD ENGINEERING (2012)
A conceptual model for fluid gel lubrication
A. Gabriele et al.
SOFT MATTER (2010)
Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenan
A. Gabriele et al.
FOOD HYDROCOLLOIDS (2009)
The effect of temperature and composition on the interfacial tension and rheology of separated phases in gelatin/pullulan mixtures
P Ding et al.
FOOD HYDROCOLLOIDS (2005)
Strong through to weak 'sheared' gels
N Altmann et al.
JOURNAL OF NON-NEWTONIAN FLUID MECHANICS (2004)
Shear behaviour of biopolymer suspensions with spheroidal and cylindrical particles
B Wolf et al.
RHEOLOGICA ACTA (2001)
Stress-induced compaction of concentrated dispersions of gel particles
G Cassin et al.
COLLOID AND POLYMER SCIENCE (2000)