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Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Tian Han, Kai Wang, Haibo Lan, Yao Wang, Zhuoyan Hu, Lei Zhao

2020Food Hydrocolloids118 citationsDOI

Topics & Concepts

BeeswaxRheologyMaterials scienceExtrusionXanthan gumComposite materialInkwellChemical engineeringWaxEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications
Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing | Litcius