المؤلفون: Guo, Tianli, Wang, Tongtong, Chen, Ling, Zheng, Bo

المصدر: Food Chemistry, 432

مصطلحات موضوعية: Whole-grain highland barley, Premade biscuit, Hot-extrusion 3D printing, Printability, Nutritional assessment

Relation: http://hdl.handle.net/20.500.11850/641458

الاتاحة: https://hdl.handle.net/20.500.11850/641458

المؤلفون: Zheng, Bo, Tang, Yukuo, Xie, Fengwei, Chen, Ling

المصدر: Zheng , B , Tang , Y , Xie , F & Chen , L 2022 , ' Effect of pre-printing gelatinization degree on the structure and digestibility of hot-extrusion 3D-printed starch ' , Food Hydrocolloids , vol. 124 , 107210 . https://doi.org/10.1016/j.foodhyd.2021.107210

مصطلحات موضوعية: Digestibility, Gelatinization degree, Hot-extrusion 3D printing, Ordered structure, Starch, /dk/atira/pure/subjectarea/asjc/1100/1106, name=Food Science, /dk/atira/pure/subjectarea/asjc/1600, name=Chemistry(all), /dk/atira/pure/subjectarea/asjc/1500, name=Chemical Engineering(all)

Relation: https://researchportal.bath.ac.uk/en/publications/7d9b8bec-8703-4cc5-b9d8-9b8a15332722

الاتاحة: https://researchportal.bath.ac.uk/en/publications/7d9b8bec-8703-4cc5-b9d8-9b8a15332722
https://doi.org/10.1016/j.foodhyd.2021.107210
http://www.scopus.com/inward/record.url?scp=85115926592&partnerID=8YFLogxK
https://eprints.ncl.ac.uk/291413

المؤلفون: Liu, Zipeng, Chen, Huan, Zheng, Bo, Xie, Fengwei, Chen, Ling

مصطلحات موضوعية: Hot-extrusion 3D printing, potato starch, Printability, Rheological properties, Structure, 1500 Chemical Engineering, 1600 Chemistry, 1106 Food Science

Relation: orcid:0000-0002-2033-082X; U1501214; 201804020036; 798225

الاتاحة: https://espace.library.uq.edu.au/view/UQ:1effb1a

المؤلفون: Liu, Zipeng, Chen, Huan, Zheng, Bo, Xie, Fengwei, Chen, Ling

المصدر: Liu , Z , Chen , H , Zheng , B , Xie , F & Chen , L 2020 , ' Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing ' , Food Hydrocolloids , vol. 105 , 105812 . https://doi.org/10.1016/j.foodhyd.2020.105812

مصطلحات موضوعية: Hot-extrusion 3D printing, potato starch, Printability, Rheological properties, Structure, /dk/atira/pure/subjectarea/asjc/1100/1106, name=Food Science, /dk/atira/pure/subjectarea/asjc/1600, name=Chemistry(all), /dk/atira/pure/subjectarea/asjc/1500, name=Chemical Engineering(all)

Relation: https://researchportal.bath.ac.uk/en/publications/3d853ceb-c366-4eec-a5fd-3e35b63365aa

الاتاحة: https://researchportal.bath.ac.uk/en/publications/3d853ceb-c366-4eec-a5fd-3e35b63365aa
https://doi.org/10.1016/j.foodhyd.2020.105812
http://www.scopus.com/inward/record.url?scp=85080974639&partnerID=8YFLogxK

المؤلفون: Chen, Huan, Xie, Fengwei, Chen, Ling, Zheng, Bo

مصطلحات موضوعية: Acetic acid (PubChem CID: 176), Corn starch, Ethanol (PubChem CID: 702), Hot-extrusion 3D printing, Iodine (PubChem CID: 807), Potassium iodine (PubChem CID: 4875), Potato starch, Printing behavior, Rheological property, Rice starch, Sodium hydroxide (PubChem CID: 14798), Starch (PubChem CID: 24836924), Water (PubChem CID: 962), 1106 Food Science

Relation: orcid:0000-0002-2033-082X; 2016YFD04012021; 201804020036; 2014YT02S029

الاتاحة: https://espace.library.uq.edu.au/view/UQ:355f9c6

المؤلفون: Chen, Huan, Xie, Fengwei, Chen, Ling, Zheng, Bo

المصدر: Chen , H , Xie , F , Chen , L & Zheng , B 2019 , ' Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors ' , Journal of Food Engineering , vol. 244 , pp. 150-158 . https://doi.org/10.1016/j.jfoodeng.2018.09.011

مصطلحات موضوعية: Acetic acid (PubChem CID: 176), Corn starch, Ethanol (PubChem CID: 702), Hot-extrusion 3D printing, Iodine (PubChem CID: 807), Potassium iodine (PubChem CID: 4875), Potato starch, Printing behavior, Rheological property, Rice starch, Sodium hydroxide (PubChem CID: 14798), Starch (PubChem CID: 24836924), Water (PubChem CID: 962), /dk/atira/pure/subjectarea/asjc/1100/1106, name=Food Science

Relation: https://researchportal.bath.ac.uk/en/publications/e99321a4-eb57-4070-a44d-5a1bd651fda1

الاتاحة: https://researchportal.bath.ac.uk/en/publications/e99321a4-eb57-4070-a44d-5a1bd651fda1
https://doi.org/10.1016/j.jfoodeng.2018.09.011
http://www.scopus.com/inward/record.url?scp=85054665231&partnerID=8YFLogxK