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

Publication date: Available online 2 June 2021Source: Carbohydrate PolymersAuthor(s): Yaxin Wen, Quang Tuan Che, Hyun Woo Kim, Hyun Jin Park

Source: Carbohydrate Polymers - June 3, 2021 Category: Biomedical Science Source Type: research