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Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

Yuanliang Zhong, Shiyu Zeng, Yinqiao Lv, Weiqiao Lv, Hong‐Wei Xiao, Shaoyang Sheng, Shaoyang Sheng

2024Food Hydrocolloids69 citationsDOI

Topics & Concepts

MicrostructureGuar gumRheologyStarchComposite numberYolkFourier transform infrared spectroscopyMaterials scienceViscosityChemistryChemical engineeringFood scienceComposite materialEngineeringbiodegradable polymer synthesis and propertiesFood composition and propertiesPolysaccharides Composition and Applications
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel | Litcius