Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference52 articles.
1. Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels;Wen;Carbohydr. Polym.,2021
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3. Application of polysaccharides in food technology: a review;Wedamulla;Trends Carbohydr. Res.,2021
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3. Novel strategy for optimizing of corn starch-based ink food 3D printing process: Printability prediction based on BP-ANN model;International Journal of Biological Macromolecules;2024-09
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