Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing-Reference-Cited by-同舟云学术

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Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Published:2019-02 Issue: Volume:87 Page:413-424
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Liu Zhenbin,Bhandari Bhesh,Prakash Sangeeta,Mantihal Sylvester,Zhang Min

Funder

China State Key Laboratory of Food Science and Technology Innovation Project

National First-class Discipline Program of Food Science and Technology

Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference50 articles.

1. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum;Achayuthakan;Carbohydrate Polymers,2008

2. Monitoring gelation using magnetic nanoparticles;Barrera;Soft Matter,2010

3. Mixtures of pregelatinised maize starch and κ-carrageenan: Compatibility, rheology and gelation;Chaudemanche;Carbohydrate Polymers,2008

4. Bio-ink properties and printability for extrusion printing living cells;Chung;Biomaterials Science,2013

5. Hydrocolloid printing: A novel platform for customized food production;Cohen,2009

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