Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing.

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作者： Xixi,Zeng ^[1] ; Huan,Chen ^[1] ; Ling,Chen ^[2] ; Bo,Zheng ^[3]

作者单位： Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. ^[1] Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: felchen@scut.edu.cn. ^[2] Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address: bzheng@scut.edu.cn. ^[3]

关键词 Hot-extrusion 3D printing Printing conditions Rheological properties Starch gel Structure

主题词凝胶类(Gels);热温度(Hot Temperature);流变学(Rheology);淀粉(Starch)

DOI 10.1016/j.foodchem.2020.128362

PMID 33077283

发布时间 2021-02-11

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