Runkang Qiu

Effects of incubation temperature on the mechanical and structure performance of beeswax-carrageenan-xanthan hybrid gelator system in 3D printing

Lei Zhao, Zhuoyan Hu, Kai Wang, 2022, Food Hydrocolloids.

Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing

X. Liu, Lei Zhao, Zhuoyan Hu, 2022, Food Hydrocolloids.

Regulation of rheological properties of soy protein isolate-beeswax based bigel inks for high-precision 3D printing

Liya Liu, Yatao Huang, Runkang Qiu, 2024, Food Hydrocolloids.

Insoluble dietary fiber from wheat bran retards starch digestion by reducing the activity of alpha-amylase.

X. Liu, Xin Zhang, Lei Zhao, 2023, Food chemistry.

Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet.

Runkang Qiu, Lili Wang, Fengzhong Wang, 2024, International journal of biological macromolecules.

Exploration of bigel 4D printing with spontaneous colour change for monitoring bio-actives kinetic behaviour based on the dual-units 3D printer

Lei Zhao, Zhuoyan Hu, Kai Wang, 2023, Journal of Food Engineering.