Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum
Yubo Zhao, Yuexin Li, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong
Topics & Concepts
RheologyXanthan gumStarchFood scienceShear thinningPolysaccharideDynamic mechanical analysisDynamic modulusMicrostructureChemistryApparent viscosityViscosityMaterials scienceComposite materialPolymerOrganic chemistryAdditive Manufacturing and 3D Printing TechnologiesPolysaccharides Composition and Applications3D Printing in Biomedical Research