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

Yaxin Wen, Quang Tuan Che, Hyun Woo Kim, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels'. Together they form a unique fingerprint.

Engineering & Materials Science

Chemical Compounds