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

Published 2020 View Full Article

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Title
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing
Authors
Keywords
Hot-extrusion 3D printing, Starch gel, Structure, Rheological properties, Printing conditions
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 128362
Publisher
Elsevier BV
Online
2020-10-14
DOI
10.1016/j.foodchem.2020.128362

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