Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

Author:

Chen Huan,Xie Fengwei,Chen LingORCID,Zheng Bo

Funder

National Key R&D Program of China

Key Project of Guangzhou Science and Technology Program

YangFan Innovative and Entrepreneurial Research Team Project

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Ferry, J. D. - viscoelastic properties of polymers;Caldirola;Scientia, Rivista di Scienza,1962

2. Investigation of rheological properties and conformation of cassava starch in zinc chloride solution;Chen;Starch - Stärke,2017

3. Bio-ink properties and printability for extrusion printing living cells;Chung;Biomaterials Science,2013

4. Hydrocolloid Printing: a Novel Platform for Customized Food Production. Solid Freeform Fabrication Symposium. Austin, TX;Cohen,2009

5. Three‐dimensional printing of elastomeric, cellular architectures with negative stiffness;Duoss;Adv. Funct. Mater.,2014

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