Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
Wenbo Miao, Yijie Fu, Zhiheng Zhang, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Han Jiang, Hangyan Ji, Chao Qiu, Zhengyu Jin
Topics & Concepts
StarchXanthan gumRheologyLubricityMaterials scienceModified starchChemical engineeringFood scienceChemistryComposite materialEngineeringFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality