Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time-Reference-Cited by-同舟云学术

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Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time

Published:2021-08 Issue: Volume:117 Page:106703
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Paolillo Maddalena,Derossi Antonio,van Bommel Kjeld,Noort Martijn,Severini Carla

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference78 articles.

1. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020

2. 3-D printing: The new industrial revolution;Berman;Business Horizons,2012

3. 3D printing: Now printing food too;van Bommel,2012

4. Statistics for experimenters: Design, innovation, and discovery;Box,2005

5. Tapioca/cassava starch: Production and use;Breuninger,2009

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1. The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food;Food Chemistry;2025-01

2. Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing;Applied Sciences;2023-11-17

3. 3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles;Applied Sciences;2023-11-15

4. Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition;Comprehensive Reviews in Food Science and Food Safety;2023-08-15

5. Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing;Food Research International;2023-08

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