Investigation on Spontaneous Shape Change of 4D Printed Starch-Based Purees from Purple Sweet Potatoes As Induced by Microwave Dehydration-Reference-Cited by-同舟云学术

Investigation on Spontaneous Shape Change of 4D Printed Starch-Based Purees from Purple Sweet Potatoes As Induced by Microwave Dehydration

Published:2020-07-30 Issue:34 Volume:12 Page:37896-37905
ISSN:1944-8244
Container-title:ACS Applied Materials & Interfaces
language:en
Short-container-title:ACS Appl. Mater. Interfaces

Author:

He Chang¹²,Zhang Min¹³^ORCID,Devahastin Sakamon⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China

3. International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China

4. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, 10140 Bangkok, Thailand

Funder

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology, Jiangnan University

Publisher

American Chemical Society (ACS)

Subject

General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/acsami.0c10899

Reference45 articles.

1. Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

2. Functional Printing of Conductive Silver-Nanowire Photopolymer Composites

3. Photoactivated Polymeric Bilayer Actuators Fabricated via 3D Printing

4. Nanoscale Resolution 3D Printing with Pin-Modified Electrified Inkjets for Tailorable Nano/Macrohybrid Constructs for Tissue Engineering

5. Organ printing: computer-aided jet-based 3D tissue engineering

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