Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances-Reference-Cited by-同舟云学术

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Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances

Published:2024-01 Issue: Volume: Page:129788
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Sun Yihan,Huang Xu,Guo Sainan,Wang Yuze,Feng Dingding,Dong Xiuping,Qi Hang

Publisher

Elsevier BV

Reference40 articles.

1. Seaweed exhibits therapeutic properties against chronic diseases: an overview;Meinita;Appl. Sci.,2022

2. Proteins extracted from seaweed Undaria pinnatifida and their potential uses as foods and nutraceuticals;Nadeeshani;Crit. Rev. Food Sci. Nutr.,2021

3. Nutritional value of edible seaweeds;MacArtain;Nutr. Rev.,2008

4. 3D printing technology: the new era for food customization and elaboration;Dankar;Trends Food Sci. Technol.,2018

5. 3d printing technologies applied for food design: status and prospects;Godoi;J. Food Eng.,2016

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1. Synergistic modification of phycocyanin composite gel by xanthan gum and flaxseed gum and the fate during in vitro digestion;Food Hydrocolloids;2024-10

2. Structural Optimization and Performance of a Low-Frequency Double-Shell Type-IV Flexural Hydroacoustic Transducer;Sensors;2024-07-22

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