Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste-Reference-Cited by-同舟云学术

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Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste

Published:2024-10 Issue: Volume:277 Page:134006
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhao Nanqi,Guo Chaofan,Liu Ziyao,Chen Lin,Hu Yayun,Han Minyi,Huang Feng,Kang Zhuangli,Feng Xianchao

Publisher

Elsevier BV

Reference64 articles.

1. A comparative study between syringe-based and screw-based 3D food printers by computational simulation;Guo;Comput. Electron. Agric.,2019

2. Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate;Azam;Food Biophys.,2018

3. Improvement of 3D printing properties of rose-sodium alginate heterogeneous gel by adjusting rose material;Feng;J. Food Process Eng.,2020

4. Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes;Liu;Int. J. Biol. Macromol.,2018

5. Recent development in 3D food printing;Yang;Crit. Rev. Food Sci. Nutr.,2015

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