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Selected Publication:

Shahbazi, M; Jager, H; Chen, JS; Ettelaie, R.
(2021): Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects
FOOD HYDROCOLLOID. 2021; 121, 107054 FullText FullText_BOKU

Authors BOKU Wien:: Jäger Henry
Find related publications in this database (Keywords): Meat analogue; 3D printing; Biosurfactant; DSC; Oral tribology; Temporal dominance of sensations