Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

Author:

Zeng Xixi,Chen Huan,Chen LingORCID,Zheng Bo

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Light-scattering study of moderately concentrated macromolecular solutions;Benoit;Pure and Applied Chemistry,1966

3. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006

4. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors;Chen;Journal of Food Engineering,2019

5. 3D-printing of lightweight cellular composites;Compton;Advanced Materials,2014

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