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4D printing of lotus root powder gel: Color change induced by microwave

  • Published:2021-03 Issue: Volume:68 Page:102605
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Chen Chen,Zhang Min,Guo Chaofan,Chen Huizhi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

1. Storage studies of water chestnut flour;Ahmed Beigh;Journal of Food Processing and Preservation,2020

2. Gelatinization and rheological properties of starch;Ai;Starch - Stärke,2015

3. Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility;Araiza-Calahorra;Trends in Food Science & Technology,2018

4. Study on 3D printing of orange concentrate and material characteristics;Azam;Journal of Food Process Engineering,2018

5. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006

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