Multivariate evaluation of the printing process on 3D printing of rice protein
Author:
Funder
España Ministerio de Ciencia e Innovación
Generalitat Valenciana
Conselleria de Innovación, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
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2. 3D printed high oil custard cream: Effects of whey protein isolate, hydroxypropylated starch and carrageenan on physicochemical properties and printing performance;Cai;LWT,2022
3. Semi-solid extrusion 3D printing of starch-based soft dosage forms for the treatment of paediatric latent tuberculosis infection;Chatzitaki;Journal of Pharmacy and Pharmacology,2022
4. Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing;Dankar;Food and Bioprocess Technology,2018
5. Demei, K., Zhang, M., Phuhongsung, P., & Mujumdar, A. S. (2022). 3D food printing: Controlling characteristics and improving technological effect during food processing. In Food Research International (Vol. 156). Elsevier Ltd. 10.1016/j.foodres.2022.111120.
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