Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing-Reference-Cited by-同舟云学术

Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing

Published:2022-12-02 Issue:1 Volume:24 Page:69-85
ISSN:1525-7797
Container-title:Biomacromolecules
language:en
Short-container-title:Biomacromolecules

Author:

Shahbazi Mahdiyar¹^ORCID,Jäger Henry¹,Ettelaie Rammile²,Ulbrich Marco³

Affiliation:

1. Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Muthgasse 18, 1190Vienna, Austria

2. Food Colloids Group, School of Food Science and Nutrition, University of Leeds, LeedsLS2 9JT, U.K.

3. Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Office GG2, Seestraße 13, D-13353Berlin, Germany

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Polymers and Plastics,Biomaterials,Bioengineering

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.biomac.2c00881

Reference57 articles.

1. Additive manufacturing (3D printing): A review of materials, methods, applications and challenges

2. Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

3. Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

4. Dual-Grafting of Microcrystalline Cellulose by Tea Polyphenols and Cationic ε-Polylysine to Tailor a Structured Antimicrobial Soy-Based Emulsion for 3D Printing

5. Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

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