Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste-Reference-Cited by-同舟云学术

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Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste

Published:2020-06 Issue: Volume:127 Page:109360
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yuntao,Tang Tingting,Duan Songqi,Qin Zhizhi,Li Cheng,Zhang Zhiqing,Liu Aiping,Wu Dingtao,Chen Hong,Han Guoquan,Lin Bokun,He Jialiang,Wu Wenjuan

Funder

Department of Science and Technology of Sichuan Province

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Relationship between structure and functional properties of normal rice starches with different amylose contents;Cai;Carbohydrate Polymers,2015

2. Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile;Cordelino;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2019

3. Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions;Costakis;Journal of the European Ceramic Society,2016

4. 3D printing technology: The new era for food customization and elaboration;Dankar;Trends in Food Science & Technology,2018

5. Spontaneous color change of 3D printed healthy food product over time after printing as a novel application for 4D food printing;Dankar;Food and Bioprocess Technology,2018

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