The characteristics of starch gels molded by 3D printing
L Zheng, Y Yu, Z Tong, Q Zou, S Han… - Journal of Food …, 2019 - Wiley Online Library
As an emerging processing method, 3D printing attracts more attention on food
manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn
starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid
visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning
electron microscopy were used to evaluate the quality of products. The results indicated that
all starch gels could obtain a complete 3D printing model. The dimension of 3D printed …
manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn
starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid
visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning
electron microscopy were used to evaluate the quality of products. The results indicated that
all starch gels could obtain a complete 3D printing model. The dimension of 3D printed …
The characteristics of starch gels molded by 3D printing.
ZLY Zheng LuYao, YYL Yu YangLing… - 2019 - cabidigitallibrary.org
As an emerging processing method, 3D printing attracts more attention on food
manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn
starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid
visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning
electron microscopy were used to evaluate the quality of products. The results indicated that
all starch gels could obtain a complete 3D printing model. The dimension of 3D printed …
manufacturing. The characteristics of 3D printed samples made from potato, wheat, and corn
starch were investigated in this study. Morphology, color, iodine absorption spectra, rapid
visco analyzer, texture analysis, Fourier transform infrared spectroscopy and scanning
electron microscopy were used to evaluate the quality of products. The results indicated that
all starch gels could obtain a complete 3D printing model. The dimension of 3D printed …
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