Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing-Reference-Cited by-同舟云学术

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Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Published:2021-04 Issue: Volume:113 Page:106482
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Tian Han,Wang Kai,Lan Haibo,Wang Yao,Hu Zhuoyan,Zhao Lei

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Thermal properties of beeswax/graphene phase change material as energy storage for building applications;Amin;Applied Thermal Engineering,2017

2. Effect of beeswax modification on the lipid matrix and solid lipid nanoparticle crystallinity;Attama;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008

3. Structural characterization and pro-inflammatory activity of a thaumatin-like protein from pulp tissues of litchi chinensis;Chen;Journal of Agricultural and Food Chemistry,2020

4. The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels;Chojnicka;Food Hydrocolloids,2009

5. 3D printing technology: The new era for food customization and elaboration;Dankar;Trends in Food Science & Technology,2018

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2. Phase inversion regulable bigels co-stabilized by Chlorella pyrenoidosa protein and beeswax: In-vitro digestion and food 3D printing;International Journal of Biological Macromolecules;2024-10

3. Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste;International Journal of Biological Macromolecules;2024-10

4. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing;International Journal of Biological Macromolecules;2024-10

5. Bigels as emerging biphasic systems: Properties, applications, and prospects in the food industry;Food Hydrocolloids;2024-09

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