Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
Yue Cheng, Wei Gao, Xuemin Kang, Jianfei Wang, Bin Yu, Li Guo, Meng Zhao, Chao Yuan, Bo Cui
Topics & Concepts
StarchExtrusionDegree of unsaturationRheologyChemistrySwellingFatty acidRetrogradation (starch)Chemical engineeringSaturation (graph theory)Polymer chemistryOrganic chemistryMaterials scienceAmyloseComposite materialCombinatoricsMathematicsEngineeringAdditive Manufacturing and 3D Printing Technologiesbiodegradable polymer synthesis and propertiesElectrospun Nanofibers in Biomedical Applications