Improvement of 3D printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material-Reference-Cited by-同舟云学术

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Improvement of 3D printing properties of rose‐sodium alginate heterogeneous gel by adjusting rose material

Published:2020-10-20 Issue:1 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Feng Chunyan¹²,Zhang Min¹³^ORCID,Bhandari Bhesh⁴,Wang Yuchuan¹^ORCID,Wang Bin⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China

3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi Jiangsu China

4. School of Agriculture and Food Sciences University of Queensland Brisbane Queensland Australia

5. Shandong Huamei Technology Co., Ltd. Jinan Shandong China

Funder

Higher Education Discipline Innovation Project

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13583

Reference46 articles.

1. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass

2. Structural Properties of Anthocyanins: Rearrangement of C-Glycosyl-3-deoxyanthocyanidins in Acidic Aqueous Solutions

3. Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice

4. 3D extrusion‐based printability evaluation of selected cereal grains by computational fluid dynamic simulation;Chaofan G.;Journal of Food Engineering,2020

5. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

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4. Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels;Food Biophysics;2024-03-26

5. Investigation of Nutrition and Printability of Orange Juice Sacs Applied to Heterogeneous 3D Printing: Influence of Pretreatment-Assisted Impregnation;Food and Bioprocess Technology;2024-02-29

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