Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability

作者：Xiaoyi Jiang, Wei Dai, Yan Qu, Di Chen, Zhihai Li, Xinyang Sun, Jian Ding, Ziqian Li, Yong Fang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142310 · 被引用次数：5 · 研究领域：Additive Manufacturing and 3D Printing Technologies、biodegradable polymer synthesis and properties、Food composition and properties