Investigation of the mechanism of gelatin to enhance 3D printing accuracy of corn starch gel: From perspective of phase morphological changes
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference33 articles.
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3. Effect of starch molecular structure on precision and texture properties of 3D printed products;Ji;Food Hydrocoll.,2022
4. Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage;Wedamulla;Food Hydrocoll.,2023
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch;International Journal of Biological Macromolecules;2024-10
2. Radio frequency air cold plasma pretreatment to enhance 3D printing performance of tapioca starch by altering its rheological behavior and water migration;Food Hydrocolloids;2024-08
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