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An extrusion-based 3D food printing approach for generating alginate-pectin particles

  • Published:2023 Issue: Volume:6 Page:100404
  • ISSN:2665-9271
  • Container-title:Current Research in Food Science
  • language:en
  • Short-container-title:Current Research in Food Science

Author:

Rysenaer Valentine Barbara J.,Ahmadzadeh Safoura,Van Bockstaele Filip,Ubeyitogullari AliORCID

Funder

Arkansas Biosciences Institute

Alabama Agricultural Experiment Station

National Institute of Food and Agriculture

Arkansas Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference59 articles.

1. Extrusion 3D printing with pectin-based ink formulations: recent trends in tissue engineering and food manufacturing;Agarwal;Adv. Biomed. Eng.,2021

2. Fabrication of porous spherical beads from corn starch by using a 3D food printing system;Ahmadzadeh;Foods,2022

3. Generation of porous starch beads via a 3D food printer: the effects of amylose content and drying technique;Ahmadzadeh;Carbohydr. Polym.,2022

4. Prilling for the development of multi-particulate colon drug delivery systems: pectin vs. pectin–alginate beads;Auriemma;Carbohydr. Polym.,2013

5. SEM–EDS study of ionically cross-linked alginate and alginic acid bead formation;Ayarza;Int. J. Polym. Anal. Char.,2017
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