Lijun Wang

1 ta ish

China Agricultural University

1. Improving freeze-thaw stability and 3D printing performance of soy protein isolate emulsion gel inks by guar & xanthan gums

   Jie Yu, Dong Li, Lijun Wang +1

   Maqola20222 iqtibos

   ABIABI:AkademIndex/2026.other.311516