Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste
Xiliang Yu, Yue Wang, Wenyu Zhao, Shouwei Li, Jinfeng Pan, Sangeeta Prakash, Xiuping Dong
Topics & Concepts
Xanthan gumRheologyFood scienceViscoelasticityMicrostructureMaterials scienceShear thinningTexture (cosmology)Chemical engineeringChemistryComposite materialEngineeringComputer scienceImage (mathematics)Artificial intelligenceDysphagia Assessment and Managementbiodegradable polymer synthesis and propertiesChild Nutrition and Feeding Issues