Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch
Bo Zheng, Yukuo Tang, Fengwei Xie, Ling Chen
Topics & Concepts
ExtrusionStarchStarch gelatinizationDegree (music)Food scienceMaterials scienceLamellar structureBound water3D printingWater resistanceResistant starchChemical engineeringChemistryComposite materialOrganic chemistryPhysicsMoleculeAcousticsEngineeringFood composition and propertiesAdditive Manufacturing and 3D Printing TechnologiesElectrospun Nanofibers in Biomedical Applications