Effect of stearic acid on the microstructural, rheological and 3D printing characteristics of rice starch

In vitro digestibility and structural control of rice starch-unsaturated fatty acid complexes by high-pressure homogenization

(2021) Tianli Guo et al.   CARBOHYDRATE POLYMERS

An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

(2021) Zipeng Liu et al.   FOOD HYDROCOLLOIDS

3D Extrusion Printability of Rice Starch and Optimization of Process Variables

(2020) Radhika Theagarajan et al.   Food and Bioprocess Technology

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

(2020) Zipeng Liu et al.   FOOD HYDROCOLLOIDS

Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation

(2020) Qi Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Studies on nutritional intervention of rice starch- oleic acid complex (resistant starch type V) in rats fed by high-fat diet

(2020) Bo Zheng et al.   CARBOHYDRATE POLYMERS

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

(2020) Xixi Zeng et al.   FOOD CHEMISTRY

Insights into the effect of structural alternations on the digestibility of rice starch-fatty acid complexes prepared by high-pressure homogenization

(2020) Jun Cui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The characteristics of starch gels molded by 3D printing

(2019) Luyao Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Understanding the digestibility of rice starch-gallic acid complexes formed by high pressure homogenization

(2019) Yufan Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Small and large strain rheology of gluten and gluten‐starch doughs containing wheat bran dietary fiber

(2019) Sen Ma et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Applications of 3D Printing in Food Processing

(2019) N. Nachal et al.   Food Engineering Reviews

Influence of ionic plasticizers on the processing and viscosity of starch melts

(2019) Paul Decaen et al.   CARBOHYDRATE POLYMERS

Effects of sucrose addition on the rheology and structure of iota-carrageenan

(2019) Dongying Yang et al.   FOOD HYDROCOLLOIDS

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

(2019) Sicong Zhu 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

3D printing technology: The new era for food customization and elaboration

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

(2018) Kun Liu et al.   FOOD CHEMISTRY

Fabricating sea-island structure and co-continuous structure in PMMA/ASA and PMMA/CPE blends: Correlation between impact property and phase morphology

(2018) Zepeng Mao et al.   POLYMER TESTING

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

(2018) Yaowei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

(2018) Huan Chen et al.   JOURNAL OF FOOD ENGINEERING

Investigation of rheological properties and conformation of cassava starch in zinc chloride solution

(2017) Xiaodong Chen et al.   STARCH-STARKE

Amylose-lipid complex production and potential health benefits: A mini-review

(2017) A. Emmanuel Panyoo et al.   STARCH-STARKE

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid

(2017) Chengdeng Chi et al.   Food & Function

The relationships between rheological rules and cohesive energy of amphiphilic polymers with different hydrophobic groups

(2015) Yanfeng Ji et al.   JOURNAL OF POLYMER RESEARCH

Fiber structure development in PS/PET sea-island conjugated fiber during continuous laser drawing

(2015) K. Sugawara et al.   POLYMER

Preparation of corn starch–fatty acid complexes by high-pressure homogenization

(2014) Shuang Meng et al.   STARCH-STARKE

Rheological behaviour of heated potato starch dispersions

(2013) L. Juszczak et al.   International Agrophysics

Functionality of Short Chain Amylose−Lipid Complexes in Starch−Water Systems and Their Impact on in Vitro Starch Degradation

(2009) Joke A. Putseys et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Starch–cassia gum interactions: A microstructure – Rheology study

(2008) Lovedeep Kaur et al.   FOOD CHEMISTRY

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

(2008) Teresa De Pilli et al.   JOURNAL OF FOOD ENGINEERING