Dual extrusion 3D printing of mashed potatoes/strawberry juice gel-Reference-Cited by-同舟云学术

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Dual extrusion 3D printing of mashed potatoes/strawberry juice gel

Published:2018-10 Issue: Volume:96 Page:589-596
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Zhenbin,Zhang Min^ORCID,Yang Chao-hui

Funder

China State Key Laboratory of Food Science and Technology Innovation Project

National First-class Discipline Program of Food Science and Technology

Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch;Chaisawang;Carbohydrate Polymers,2005

2. Application of 3D printing for customized food. A case on the development of a fruit-based snack for children;Derossi;Journal of Food Engineering,2017

3. Formation of maize starch gels selectively regulated by the addition of hydrocolloids;Eidam;Starch - Stärke,1995

4. 3d printing technologies applied for food design: Status and prospects;Godoi;Journal of Food Engineering,2016

5. Effect of 3D printing on the structure and textural properties of processed cheese;Le Tohic;Journal of Food Engineering,2018

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