Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

This work investigated the relationship between structure, rheological properties and 3D printability of starch. For this purpose, the structural evolution of various starch gels at different concentrations and printing temperatures was systematically studied. The mechanical strength (G′, τy) and extrudability (τf) of CS and RS gels were used to determine its 3D printability. Furthermore, G′, τy and τf were closely related to the structure of...