Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

H Wu, S Sang, P Weng, D Pan, Z Wu… - … Reviews in Food …, 2023 - Wiley Online Library
Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …
被引用次数：16 相关文章

Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition.

H Wu, S Sang, P Weng, D Pan, Z Wu… - … Reviews in Food …, 2023 - europepmc.org
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition.

H Wu, S Sang, P Weng, D Pan, Z Wu, J Yang, L Liu… - 2023 - cabidigitallibrary.org
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition

H Wu, S Sang, P Weng, D Pan, Z Wu… - … reviews in food … - pubmed.ncbi.nlm.nih.gov
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …