Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application

Yuanliang Zhong, Bo Wang, Weiqiao Lv, Guohua Li, Yinqiao Lv, Yu‐Ting Cheng

2023Innovative Food Science & Emerging Technologies40 citationsDOI

Topics & Concepts

StarchYolkRheologyMicrostructureMaterials scienceDynamic mechanical analysisCorn starchFourier transform infrared spectroscopyViscosityFood scienceModified starchChemical engineeringChemistryComposite materialPolymerEngineeringAdditive Manufacturing and 3D Printing Technologiesbiodegradable polymer synthesis and propertiesElectrospun Nanofibers in Biomedical Applications