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Lu Zhang
Wageningen University and Research (WUR)
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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1.
Ingredient-Water Interactions Influence the 3d Printability of Pea-Based Food Materials
Number of pages: 22
Posted: 04 Jul 2025
Aaditya Venkatachalam
,
Patrick F.C. Wilms
,
Rashmi Bhat
,
Gert-Jan Goudappel
,
Maarten Schutyser
and Lu Zhang
Wageningen University & Research, Wageningen University & Research, Wageningen University & Research,
affiliation not provided to SSRN
, Wageningen University and Research (WUR) and Wageningen University and Research (WUR)
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Abstract:
Composition, Pea protein, Farinograph, WHC, TD-NMR, Water binding, Printing precision
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