3D printing of edible hydrogels containing thiamine and their comparison to cast gels-Reference-Cited by-同舟云学术

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3D printing of edible hydrogels containing thiamine and their comparison to cast gels

Published:2021-07 Issue: Volume:116 Page:106550
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Kamlow Michael-Alex,Vadodaria Saumil,Gholamipour-Shirazi Azarmidokht,Spyropoulos Fotis,Mills Tom

Funder

Engineering and Physical Sciences Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference96 articles.

1. Agar;Armisen,2009

2. Hydrogen sulfide from heat degradation of thiamine;Arnold;Journal of Agricultural and Food Chemistry,1971

3. Rheology of pure and mixed kappa‐carrageenan gels in lactic acid fermentation conditions;Artignan;Journal of Texture Studies,1997

4. Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate;Azam;Food Biophysics,2018

5. Calculation of predominant drug release mechanism using peppas-sahlin model, part-I (substitution method): A linear regression approach;Baggi;Asian Journal of Pharmacy and Technology,2016

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