3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

Author:

Diañez I.,Gallegos C.,Brito-de la Fuente E.,Martínez I.,Valencia C.,Sánchez M.C.,Diaz M.J.ORCID,Franco J.M.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

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2. Agua potable y parámetros de calidad del agua semanal;Ayuntamiento de Huelva,2015

3. Rheological, textural and spectral characteristics of sorbitol substituted mango jam;Basu;Journal of Food Engineering,2011

4. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi;Campo-Deaño,2009

5. Sodium caseinate and κ-carrageenan interactions in acid gels: Effect of polysaccharide dissolution temperature and sucrose addition;Cavallieri;International Journal of Food Properties,2011

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