Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
Nishala Erandi Wedamulla, Meiqi Fan, Young‐Jin Choi, Eun‐Kyung Kim
Topics & Concepts
PectinSyneresisStarchFood scienceCold storageChemistryRetrogradation (starch)RheologyMaterials scienceComposite materialHorticultureAmyloseBiologyAdditive Manufacturing and 3D Printing TechnologiesCollagen: Extraction and CharacterizationElectrospun Nanofibers in Biomedical Applications