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3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: Chemical bonds and microstructure influences

Gaoshang Li, Zhiheng Hu, Junqi Zhan, Jiayin Huang, Zijing Lu, Chunhong Yuan, Jianchu Chen, Yaqin Hu

2022Innovative Food Science & Emerging Technologies23 citationsDOI

Topics & Concepts

StarchChemistryMicrostructureFood scienceParticle sizeRipeningChemical engineeringHydrogen bondOrganic chemistryMoleculeCrystallographyPhysical chemistryEngineering3D Printing in Biomedical ResearchAdditive Manufacturing and 3D Printing Technologiesbiodegradable polymer synthesis and properties
3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: Chemical bonds and microstructure influences | Litcius