Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch-Reference-Cited by-同舟云学术

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Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch

Published:2024-10 Issue: Volume:278 Page:134403
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Cheng Yue,Yuqing He,Xiao Li,Gao Wei,Kang Xuemin,Sui Jie,Cui Bo

Publisher

Elsevier BV

Reference37 articles.

1. 3D printing of food: pretreatment and post-treatment of materials;Zhang;Crit. Rev. Food Sci. Nutr.,2020

2. 3D printing: printing precision and application in food sector;Liu;Trends Food Sci. Technol.,2017

3. N. Wedamulla, M. Fan, Y. Choi, E. Kim. Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage. Food Hydrocoll, 137 (2023), Article 108362.

4. Hot extrusion 3D printing technologies based on starchy food: a review;Zhang;Carbohydr. Polym.,2022

5. Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio;Schirmer;Food Hydrocoll.,2013

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