Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels
Yaxin Wen, Quang Tuan, Hyun Woo Kim, Hyun Jin Park
Topics & Concepts
Food scienceRheologyPotato starchInulinStarchEmulsionChemistryFat substituteMaterials scienceBiochemistryComposite materialMeat and Animal Product QualityAdditive Manufacturing and 3D Printing TechnologiesTextile materials and evaluations