Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment

Author:

Guo Chaofan,Zhang Min,Devahastin Sakamon

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference38 articles.

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

4. Studies on α-amylase induced degradation of binary polymeric blends of crosslinked starch and pectin;Bajpai;Journal of Materials Science: Materials in Medicine,2007

5. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

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