Investigation of the mechanism of different 3D printing performance of starch and whole flour gels from tuber crops

Author:

Ji Shengyang,Zeng Qingxin,Xu Minghao,Li Ye,Xu Tao,Zhong Yongheng,Liu Yuqi,Wang Fengzhong,Lu Baiyi

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel;Yu;Innov. Food Sci. Emerg. Technol.,2022

2. Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures;Zhao;Crit. Rev. Food Sci. Nutr.,2020

3. Enriched puree potato with soy protein for dysphagia patients by using 3D printing;Mirazimi;Food Front.,2022

4. Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch;Zheng;Food Hydrocoll.,2022

5. 3D printing performance of gels from wheat starch, flour and whole meal;Zheng;Food Chem.,2021

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