文献检索/Comprehensive Reviews in Food Science and Food SafetyEM-T3Comprehensive Reviews in Food Science and Food Safety2025-08-20第 24 卷第 5 期，e70263-e70263高影响力 · 前 10%Insights Into Enhancing Rheological Properties, Network Structure, and 3D Printing Performance of Lycium barbarum PolysaccharidesZeshan AliBohai UniversityArnaud NizigiyimanaBohai UniversityHafiza Manahil ShahidBohai UniversityMajida Al‐WraikatShaanxi Normal UniversityAleeha IshtiaqCOMSATS University IslamabadHadia FatimaCOMSATS University IslamabadJianrong LiQinghai University去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词Lycium barbarum polysaccharidegoji berry polysaccharidesrheological propertiesgelation mechanism3D food printingbioinkshydrogelsnetwork structureshear thinning3D bioprintingpolysaccharide composition参考文献153引证文献0相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
