Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference58 articles.
1. A review of recent progress on high internal-phase Pickering emulsions in food science;Abdullah;Trends in Food Science & Technology,2020
2. Pickering emulsions for food applications: Background, trends, and challenges;Berton-Carabin;Annual Review of Food Science and Technology,2015
3. Effect of resistant starch and inulin on the properties of imitation mozzarella cheese;Bi;International Journal of Food Properties,2016
4. Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents;Dun;Food Hydrocolloids,2021
5. Rheological and tribological behavior of gels and emulsions containing polymer and phospholipid;Farias;ACS applied polymer materials,2020
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Co-regulation of gelatin content and Hofmeister effect on 3D-printed high internal phase emulsion gel characteristics for resveratrol delivery;Food Hydrocolloids;2025-01
2. Effect of branch length of cluster dextrin on the textural and rheological properties of κ-carrageenan emulsion gels;Industrial Crops and Products;2024-12
3. 3D Printing Properties of Heat-Induced Sodium Alginate–Whey Protein Isolate Edible Gel;Gels;2024-06-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3