Influence of components interaction in recombined food gels on 3D printing: A comprehensive review-Reference-Cited by-同舟云学术

Influence of components interaction in recombined food gels on 3D printing: A comprehensive review

Published:2024-06 Issue: Volume:151 Page:109782
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Feng Min,Zhang Min^ORCID,Mujumdar Arun S.,Guo Zhimei

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Reference140 articles.

1. Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing;Adeleh;Food Hydrocolloids,2023

2. Enhancing the stability of lutein by loading into dual-layered starch-ethyl cellulose gels using 3D food printing;Ahmadzadeh;Additive Manufacturing,2023

3. Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique;Ahmadzadeh;Carbohydrate Polymers,2023

4. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020

5. Dual enzyme modified oat starch: Structural characterisation, rheological properties, and digestibility in simulated GI tract;Asima;International Journal of Biological Macromolecules,2018

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1. High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides;Food Hydrocolloids;2025-01

2. 3D Printing Properties of Heat-Induced Sodium Alginate–Whey Protein Isolate Edible Gel;Gels;2024-06-27