Influence of components interaction in recombined food gels on 3D printing: A comprehensive review
Author:
Funder
National Key Research and Development Program of China Stem Cell and Translational Research
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
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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