蜂蜡的加入对白香菇粉复合凝胶体系凝胶性能和微观结构的影响

{"title":"蜂蜡的加入对白香菇粉复合凝胶体系凝胶性能和微观结构的影响","authors":"Kunpeng Xiao, L. Pan, K. Tu","doi":"10.48130/fmr-2022-0006","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"69 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of addition of beeswax on the gel properties and microstructure of white mushroom powder-based hybrid gelator system for 3D food printing\",\"authors\":\"Kunpeng Xiao, L. Pan, K. Tu\",\"doi\":\"10.48130/fmr-2022-0006\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12392,\"journal\":{\"name\":\"Food Materials Research\",\"volume\":\"69 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Materials Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.48130/fmr-2022-0006\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Materials Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48130/fmr-2022-0006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}