Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch

Volume: 124, Pages: 107210
Published: Mar 1, 2022
Abstract
null null Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregates formed decreased significantly, the...
Paper Details
Title
Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch
Published Date
Mar 1, 2022
Volume
124
Pages
107210
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