Different Particle Sizes of Momordica Charantia Leaf Powder Modify the Rheological and Textural Properties of Corn Starch-Based 3d Food Printing Ink

Author:

Fan Meiqi,Choi Young-Jin,Wedamulla Nishala Erandi,Oh Mirae,Bae Sung Mun,Yang DaEun,Kang Hyo,Tang Yujiao,Moon Sang-Ho,Kim Eun-Kyung

Publisher

Elsevier BV

Reference39 articles.

1. Modified starches and their usages in selected food products: A review study;K A Abbas;Journal of Agricultural Science,2010

2. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch;N A Abdulmola;Carbohydrate Polymers,1996

3. Nutritional, pharmacological and medicinal properties of Momordica charantia;K R Anilakumar;International Journal of Nutrition and Food Sciences,2015

4. Effect of particle size on functional properties of Brassica napobrassica leaves powder. Starch interactions and processing impact;E Betoret;Food Chemistry: X,2020

5. Experimental study and analytical model of shear thinning in 3d bioprinting of gelatin;N Busarac;Tribology in Industry,2020

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