Work

Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing

Year: 2021

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2021.106997

Authors: Xixi Zeng, Tianjie Li, Junchao Zhu, Ling Chen, Bo Zheng

Institutions: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Chinese University of Hong Kong

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, China Postdoctoral Science Foundation, Guangzhou Science and Technology Program key projects

Awards: G2094599092, G5356371207, G6927970555

OpenAlex ID: W3175145489

FWCI: 10.73

Cites: 42

Cited by: 109

Related to: 10