Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink

Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink

The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological prop...

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Bibliographic Details
Main Authors: Meiqi Fan, Young-Jin Choi, Nishala Erandi Wedamulla, Seok-Hee Kim, Sung Mun Bae, DaEun Yang, Hyo Kang, Yujiao Tang, Sang-Ho Moon, Eun-Kyung Kim
Format: Article
Language:English
Published: Elsevier 2024-02-01
Series:Heliyon
Subjects:
M. charantia leaf powder
Particle size
Starch
3D printing
Food ink
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024009460

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http://www.sciencedirect.com/science/article/pii/S2405844024009460

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