Effects of gums on 3D printing performance of Pleurotus eryngii powder

Author:

He Anqi,Xu Juan,Hu Qiuhui,Zhao Liyan,Ma Gaoxing,Zhong Lei,Liu Rui

Funder

Jiangsu Provincial Agricultural Science and Technology Innovation Fund

Transformation Program of Scientific and Technological Achievements of Jiangsu Provence

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Rheological properties of carboxymethyl cellulose (CMC) solutions;Benchabane;Colloid Polym. Sci.,2008

2. An innovative structured fruit (SF) product made from litchi juice, king oyster mushroom (Pleurotus eryngii) and gellan gum: nutritional, textural, sensorial properties;Chang;LWT (Lebensm.-Wiss. & Technol.),2021

3. 4D printing of lotus root powder gel: color change induced by microwave;Chen;Innovat. Food Sci. Emerg. Technol.,2021

4. 3D food printing: controlling characteristics and improving technological effect during food processing;Demei;Food Res. Int.,2022

5. Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment;Guo;Food Hydrocolloids,2021

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