The characteristics of starch gels molded by 3D printing

Gluten-starch interactions in wheat gluten during carboxylic acid deamidation upon hydrothermal treatment

(2019) Lan Liao et al.   FOOD CHEMISTRY

Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion

(2018) Xiaoyu Shen et al.   FOOD HYDROCOLLOIDS

Physical properties of 3D printed baking dough as affected by different compositions

(2018) Fan Yang et al.   Innovative Food Science & Emerging Technologies

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Effect of 3D printing on the structure and textural properties of processed cheese

(2018) Camille Le Tohic et al.   JOURNAL OF FOOD ENGINEERING

3D printing Vegemite and Marmite: Redefining “breadboards”

(2018) Charles Alan Hamilton et al.   JOURNAL OF FOOD ENGINEERING

3D food printing: main components selection by considering rheological properties

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

3D printing complex chocolate objects: Platform design, optimization and evaluation

(2017) Matthew Lanaro et al.   JOURNAL OF FOOD ENGINEERING

Effect of dual modification with hydroxypropylation and cross-linking on physicochemical properties of taro starch

(2016) Bidyut Jyoti Hazarika et al.   CARBOHYDRATE POLYMERS

Recent developments in 3D printable composite materials

(2016) Umme Kalsoom et al.   RSC Advances

Determination of some physicochemical and rheological characteristics of starch obtained from Brosimum alicastrum swartz seeds

(2015) V.M. Moo-Huchin et al.   FOOD HYDROCOLLOIDS

Effect of chemical modification on molecular structure and functional properties of Musa AAB starch

(2015) Chagam Koteswara Reddy et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of Physicochemical, Functional, Textural and Color Properties of Starches from Two Different Varieties of Taro and Their Comparison to Potato and Rice Starches

(2014) Nandan Sit et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Isolation and characterization ofAlstroemeria hookerissp.hookeristarch in comparison with potato starch

(2014) Zormy Correa et al.   STARCH-STARKE

Rheology and composition of citrus fiber

(2013) Brock Lundberg et al.   JOURNAL OF FOOD ENGINEERING

Effects of different isolation methods on the physicochemical properties of pea starch and textural properties of vermicelli

(2013) Qingjie Sun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Functionality of native tetraploid wheat starches: Effects of waxy loci alleles and amylose concentration in blends

(2010) L.E. Hansen et al.   JOURNAL OF CEREAL SCIENCE

A quantitative analysis of alginate swelling

(2009) Maya Davidovich-Pinhas et al.   CARBOHYDRATE POLYMERS

Characterization of Starch from two Ecotypes of Andean Achira Roots (Canna edulis)

(2009) Fausto H. Cisneros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Iodine binding property of a ternary complex consisting of starch, protein, and free fatty acids

(2008) Jie Liu et al.   CARBOHYDRATE POLYMERS

Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars

(2007) P HUNG et al.   CARBOHYDRATE POLYMERS