Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples-Reference-Cited by-同舟云学术

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Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples

Published:2024-08 Issue: Volume:274 Page:133552
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ma Shu,Zhang Meng,Wang Xinxin,Yang Yang,He Ling,Deng Jishuang,Jiang Hao

Publisher

Elsevier BV

Reference62 articles.

1. Radio frequency air cold plasma pretreatment to enhance 3D printing performance of tapioca starch by altering its rheological behavior and water migration;Lu;Food Hydrocoll.,2024

2. 3D printing performance using radio frequency electromagnetic wave modified potato starch;Ma;Innov. Food Sci. Emerg. Technol.,2022

3. Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing;Kim;Innov. Food Sci. Emerg. Technol.,2021

4. Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements;Liu;J. Food Eng.,2020

5. 3D printing of nutritious dysphagia diet: status and perspectives;Liu;Trends Food Sci. Technol.,2024

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