Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes-Reference-Cited by-同舟云学术

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Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

Published:2018-10 Issue: Volume:117 Page:1179-1187
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Liu Zhenbin,Zhang Min,Bhandari Bhesh^ORCID

Funder

China State Key Laboratory of Food Science and Technology Innovation Project

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference47 articles.

1. 3D printing: Printing precision and application in food sector

2. Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

3. Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

4. 3d printing technologies applied for food design: Status and prospects

5. 3D printing Vegemite and Marmite: Redefining “breadboards”

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2. The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi;Food Hydrocolloids;2024-12

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

4. Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions;Food Hydrocolloids;2024-10

5. Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets;International Journal of Biological Macromolecules;2024-10

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