Physical and 3D Printing Properties of Arrowroot Starch Gels.

Xu, Meiling; Dong, Qiaoru; Huang, Guiying; Zhang, Ya; Lu, Xuanxuan; Zhang, Jiaduo; Zhang, Kun; Huang, Qingrong

Xu, Meiling; Dong, Qiaoru; Huang, Guiying; Zhang, Ya; Lu, Xuanxuan; Zhang, Jiaduo; Zhang, Kun; Huang, Qingrong.

Afiliación

Xu M; School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529000, China.
Dong Q; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Huang G; College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Zhang Y; School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529000, China.
Lu X; Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.
Zhang J; School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529000, China.
Zhang K; School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529000, China.
Huang Q; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.

Foods ; 11(14)2022 Jul 19.

Article en En | MEDLINE | ID: mdl-35885383

Palabras clave

3D printing; arrowroot starch; microstructure; rheological properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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