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Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel

Weixian Li, Kangning Zhang, Yang Qin, Man Li, Hongyan Li, Minqiang Guo, Tongcheng Xu, Qingjie Sun, Na Ji, Fengwei Xie

2024Food Chemistry18 citationsDOI

Topics & Concepts

CurdlanMicrostructureRheologyComposite numberStarchMaterials scienceSodiumSodium alginateFood scienceChemical engineeringComposite materialChemistryPolysaccharideOrganic chemistryMetallurgyEngineeringbiodegradable polymer synthesis and propertiesAdvanced Cellulose Research StudiesAdditive Manufacturing and 3D Printing Technologies
Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel | Litcius