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https://doi.org/10.2139/ssrn.4565503

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Kinetic evaluation of the starch molecular behavior under extrusion-based or laser powder bed fusion 3D printing systems: A systematic structural and biological comparison
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Lessons from nature: 3D printed bio-inspired porous structures for impact energy absorption – A review
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Modelling of 3D concrete printing process: A perspective on material and structural simulations
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Ionically conductive gelatin-based hybrid composite hydrogels with high mechanical strength, self-healing, and freezing-tolerant properties
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Printability improvement of rice starch gel via catechin and procyanidin in hot extrusion 3D printing
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Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels
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The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties
inferredcites →https://doi.org/10.1016/j.jcis.2020.08.068openalex-extracted
Ethanol-induced coacervation in aqueous gelatin solution for constructing nanospheres and networks: Morphology, dynamics and thermal sensitivity
inferredcites →https://doi.org/10.1016/j.jfoodeng.2021.110756openalex-extracted
Rheological & 3D printing properties of potato starch composite gels
inferredcites →https://doi.org/10.1016/j.lwt.2021.111568openalex-extracted
Rheological and microstructural properties of native cassava starch-low methoxyl pectin in a fruit filling gel system
inferredcites →https://doi.org/10.1016/j.lwt.2022.113226openalex-extracted
Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting
inferredcites →https://doi.org/10.1016/j.lwt.2022.113350openalex-extracted
Starch gels enriched with phenolics: Effects on paste properties, structure and digestibility
inferredcites →https://doi.org/10.1016/j.lwt.2023.114728openalex-extracted
Postharvest ripening of newly harvested corn: Structural, rheological, and digestive characteristics of starch
inferredcites →https://doi.org/10.1016/j.lwt.2023.114797openalex-extracted
Evaluation of physicochemical properties of starch-protein gels: Printability and postprocessing
inferredcites →https://doi.org/10.1016/j.lwt.2023.115023openalex-extracted
The extension of vacuum microwave drying time improved the physicochemical properties, in vitro digestibility and antioxidant activity of brown rice flour
inferredcites →https://doi.org/10.1016/j.lwt.2023.115030openalex-extracted
Ultrasonic modification of lotus starch based on multi-scale structure: Pasting, rheological, and thermal properties
inferredcites →https://doi.org/10.1016/j.lwt.2023.115073openalex-extracted
Impact of lignin on the starch accumulation, composition, and pasting properties of cassava
inferredcites →https://doi.org/10.1016/j.powtec.2020.10.053openalex-extracted
Multiscale simulation of atomization process and droplet particles diffusion of pressure-swirl nozzle
inferredcites →https://doi.org/10.1038/s41538-019-0059-3openalex-extracted
Rheological, physical, and mechanical properties of chicken skin gelatin films incorporated with potato starch
inferredcites →https://doi.org/10.1039/d2sm01060gopenalex-extracted
Microscopic mechanism study of the rheological behavior of non-Newtonian fluids based on dissipative particle dynamics
inferredcites →https://doi.org/10.1063/5.0057401openalex-extracted
Molecular droplets vs bubbles: Effect of curvature on surface tension and Tolman length
inferredcites →https://doi.org/10.1146/annurev-physchem-090419-105522openalex-extracted
Droplet Interfacial Tensions and Phase Transitions Measured in Microfluidic Channels
inferredcites →https://doi.org/10.3390/en13143629openalex-extracted
The Latest Method for Surface Tension Determination: Experimental Validation
inferredcites →https://doi.org/10.3390/foods11162508openalex-extracted
Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel
inferredcites →https://doi.org/10.3390/foods11213314openalex-extracted
Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees
inferredcites →https://doi.org/10.3390/foods12122281openalex-extracted
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties
inferredcites →https://doi.org/10.3390/proceedings2020051003openalex-extracted
The Latest Method for Surface Tension Determination: Experimental Validation
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