Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels.

Wen, Yaxin; Che, Quang Tuan; Kim, Hyun Woo; Park, Hyun Jin

Wen, Yaxin; Che, Quang Tuan; Kim, Hyun Woo; Park, Hyun Jin.

Afiliación

Wen Y; Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
Che QT; Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
Kim HW; Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea. Electronic address: mn4012@korea.ac.kr.
Park HJ; Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea. Electronic address: hjpark@korea.ac.kr.

Carbohydr Polym ; 269: 118285, 2021 Oct 01.

Article en En | MEDLINE | ID: mdl-34294311

Asunto(s)

Emulsiones/química; Geles/química; Tinta; Inulina/química; Almidón/química; Sustancias Viscoelásticas/química; Animales; Bovinos; Aceite de Coco/química; Módulo de Elasticidad; Grasas/química; Congelación; Calor; Impresión Tridimensional; Reología; Solanum tuberosum/química; Aceite de Soja/química; Porcinos; Viscosidad

Palabras clave

3D food printing; Fat analog; Inulin; Meltability; Potato starch

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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Almidón / Emulsiones / Sustancias Viscoelásticas / Geles / Tinta / Inulina Límite: Animals Idioma: En Revista: Carbohydr Polym Año: 2021 Tipo del documento: Article

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