Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing.

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作者： Xuan,Xiao ^[1] ; Liu,Yang ^[1] ; Zilong,Xu ^[1] ; Pingan,Huang ^[1] ; Can,Shu ^[1] ; Shaoyun,Song ^[2] ; Yonglin,Zhang ^[2] ; Houchang,Pei ^[1]

作者单位： College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China. ^[1] College of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430048, Hubei, China.;Hubei Cereals and Oils Machinery Engineering Center, Wuhan, 430048, China. ^[2]

关键词 Crosslink network structure Direct-write 3D printing Rheological property Rice starch gel

DOI 10.1016/j.heliyon.2024.e24057

PMID 38293512

发布时间 2024-10-23

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Heliyon

2024年10卷2期

e24057页

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Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing.

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Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing.

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