Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel

作者：Weixian Li, Kangning Zhang, Yang Qin, Man Li, Hongyan Li, Minqiang Guo, Tongcheng Xu, Qingjie Sun, Na Ji, Fengwei Xie · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.141986 · 被引用次数：20 · 研究领域：biodegradable polymer synthesis and properties、Advanced Cellulose Research Studies、Additive Manufacturing and 3D Printing Technologies