Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique-Reference-Cited by-同舟云学术

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Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique

Published:2023-02 Issue: Volume:301 Page:120296
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Ahmadzadeh Safoura,Ubeyitogullari Ali

Funder

Alabama Agricultural Experiment Station

National Institute of Food and Agriculture

Arkansas Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference41 articles.

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

2. Prilling for the development of multi-particulate colon drug delivery systems: Pectin vs. pectin–alginate beads;Auriemma;Carbohydrate Polymers,2013

3. Comparison of methods to determine the degree of gelatinisation for both high and low starch concentrations;Baks;Carbohydrate Polymers,2007

4. Cellulose aero-, cryo- and xerogels: Towards understanding of morphology control;Buchtová;Cellulose (London),2016

5. Composite hydrogels with tunable anisotropic morphologies and mechanical properties;Chau;Chemistry of Materials,2016

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1. Augmenting corn starch gel printability for architectural 3D modeling for customized food;Food Hydrocolloids;2024-11

2. Fabrication and characterization of responsible approach for targeted intestinal releasing and enhancing the effectivity of kidney tea saponin upon porous starch /xanthan gum /sodium alginate-based hydrogel bead;International Journal of Biological Macromolecules;2024-11

3. Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch;International Journal of Biological Macromolecules;2024-10

4. In vitro digestion of starch and protein aerogels generated from defatted rice bran via supercritical carbon dioxide drying;Food Chemistry;2024-10

5. Increasing the bioavailability of curcumin using a green supercritical fluid technology-assisted approach based on simultaneous starch aerogel formation-curcumin impregnation;Food Chemistry;2024-10

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