Work

Textural Properties of Pectin–Carrageenan Hydrogels Produced by Food 3D Printing

Year: 2025

Type: article

Source: Doklady Biochemistry and Biophysics

DOI: 10.1134/s1607672925601489

Authors: S. V. Popov, F. V. Vityazev, N. M. Paderin, V. V. Smirnov, D. S. Khramova, L. A. Bakutova

Institutions: Russian Academy of Sciences, Institute of Physiology, Komi Science Center

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7126267162

FWCI:

Cites: 29

Cited by:

Related to: