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Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel

Nishala Erandi Wedamulla, Meiqi Fan, Young‐Jin Choi, Eun‐Kyung Kim

2023International Journal of Biological Macromolecules32 citationsDOI

Topics & Concepts

PectinRheologyStarchFood scienceDynamic mechanical analysisMaterials scienceViscosityChemical engineeringChemistryComposite materialPolymerEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes
Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel | Litcius