Printing characteristics and microwave infrared-induced 4D printing of chestnut powder composite paste

Author:

Lv Yinqiao,Wang Bo,Cheng Yuting,Lv Weiqiao,Zeng Shiyu,Xiao Hongwei

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference42 articles.

1. Effect of drying method on rheological, thermal, and structural properties of chestnut flour doughs;Ahmed;Food Hydrocolloids,2015

2. Effects of different processing methods on the flavor of dairy fan evaluated using GC-MS, GC-O and electronic nose;Chen;Shipin Kexue (Beijing)/Food Sci. (N. Y.),2021

3. Starch as edible ink in 3D printing for food applications: a review;Chen;Crit. Rev. Food Sci. Nutr.,2022

4. Microwave-induced rapid shape change of 4D printed vegetable-based food;Chen;Foods,2023

5. Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework;Cichero;Dysphagia,2017

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