Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree-Reference-Cited by-同舟云学术

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Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree

Published:2023-04-20 Issue:11 Volume:16 Page:2622-2634
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Cai Lei,Feng Lei,Nie Meimei,Li Dajing,Zheng Tiesong,Zhang Min

Funder

National Nature Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03085-2.pdf

Reference58 articles.

1. Azam, R. S. M., Zhang, M., Bhandari, B., & Yang, C. H. (2018). Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate. Food Biophysics, 13(3), 250–262. https://doi.org/10.1007/s11483-018-9531-x

2. Belorio, M., Marcondes, G., & Gómez, M. (2020). Influence of psyllium versus xanthan gum in starch properties. Food Hydrocolloids, 105, 105843. https://doi.org/10.1016/j.foodhyd.2020.105843

3. Borries-Medrano, E. V., Jaime-Fonseca, M. R., & Aguilar-Méndez, M. A. (2016). Starch-guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion. Food Chemistry, 194, 891–899. https://doi.org/10.1016/j.foodchem.2015.08.085

4. Bueno, J. M., Saez-Plaza, P., Ramos-Escudero, F., Jimenez, A. M., Fett, R., & Asuero, A. G. (2012). Analysis and antioxidant capacity of anthocyanin pigments. part II: Chemical structure, color, and intake of anthocyanins. Critical Reviews in Analytical Chemistry, 42(2), 126–151. https://doi.org/10.1080/10408347.2011.632314

5. Chaisawang, M., & Suphantharika, M. (2006). Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids, 20(5), 641–649. https://doi.org/10.1016/j.foodhyd.2005.06.003

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3. Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders;Food and Bioprocess Technology;2024-05-22

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5. Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree;ACS Food Science & Technology;2024-04-16

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