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Cited by in F6Publishing
For: Yu H, Chi S, Li D, Wang L, Wang Y. Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel. Innovative Food Science & Emerging Technologies 2022;80:103102. [DOI: 10.1016/j.ifset.2022.103102] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
Number Citing Articles
1 Wedamulla NE, Fan M, Choi Y, Kim E. Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage. Food Hydrocolloids 2023;137:108362. [DOI: 10.1016/j.foodhyd.2022.108362] [Reference Citation Analysis]
2 Petitjean M, Isasi JR. Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications. Molecules 2022;27. [PMID: 36500357 DOI: 10.3390/molecules27238265] [Reference Citation Analysis]
3 Mu R, Wang B, Lv W, Yu J, Li G. Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing: Increasing oil content. Carbohydrate Polymers 2022. [DOI: 10.1016/j.carbpol.2022.120293] [Reference Citation Analysis]