Effect of molecular structure changes during starch gelatinization on its rheological and 3D printing properties

Author:

Cheng Yue,Liang Kexin,Chen Yifan,Gao Wei,Kang Xuemin,Li Tianze,Cui Bo

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Gelatinization and rheological properties of starch;Ai;Starch Staerke,2015

2. Rheological characterization of a physically-modified waxy potato starch: Investigation of its shear-thickening mechanism;Cai;Food Hydrocolloids,2021

3. Low temperature extrusion blown ε-polylysine hydrochloride-loaded starch/gelatin edible antimicrobial films;Cheng;Carbohydrate Polymers,2022

4. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3d printing behaviors;Chen;Journal of Food Engineering,2018

5. Improving 3d/4d printing characteristics of natural food gels by novel additives: A review;Chen;Food Hydrocolloids,2021

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