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• W3048517698 abstract "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 comprised of soybean protein isolate (SPI), k-carrageenan (CAR) and vanilla flavor (VNL) was used as printing material. The change in flavor profile was observed by the level of external heat stimulus as a 4D effect. The results of e-nose revealed a significant difference (P" @default.
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• W3048517698 date "2020-11-01" @default.
• W3048517698 modified "2023-10-16" @default.
• W3048517698 title "4D printing of products based on soy protein isolate via microwave heating for flavor development" @default.
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• W3048517698 doi "https://doi.org/10.1016/j.foodres.2020.109605" @default.
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