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Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

Xixi Zeng, Huan Chen, Ling Chen, Bo Zheng

2020Food Chemistry112 citationsDOI

Topics & Concepts

StarchRheologyExtrusionMaterials scienceChemical engineeringNetwork structure3D printingMechanical strengthComposite materialChemistryFood scienceComputer scienceEngineeringMachine learningbiodegradable polymer synthesis and propertiesAdditive Manufacturing and 3D Printing TechnologiesElectrospun Nanofibers in Biomedical Applications
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing | Litcius