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Experimental Analysis of the Impact of Starch and Xanthan Gum on the 3D Printing of Pumpkin Puree and Minced Pork

Shourui Wang Yibo Wang Kun Yang Yu Li Xin Su

Fluid Dynamics & Materials Processing2025，Vol.21Issue(6)：P.1439-1457,19.

Fluid Dynamics & Materials Processing2025，Vol.21Issue(6)：P.1439-1457,19.DOI:10.32604/fdmp.2025.062295

Experimental Analysis of the Impact of Starch and Xanthan Gum on the 3D Printing of Pumpkin Puree and Minced Pork

Shourui Wang ¹Yibo Wang ¹Kun Yang ¹Yu Li ¹Xin Su¹

作者信息

1. College of Mechanical Engineering and Automation,Liaoning University of Technology,Jinzhou,121001,China
折叠

摘要

关键词

3D printing/rheological properties/hydrocolloids/static shear/dynamic viscoelasticity

分类

轻工纺织

引用本文复制引用

Shourui Wang,Yibo Wang,Kun Yang,Yu Li,Xin Su..Experimental Analysis of the Impact of Starch and Xanthan Gum on the 3D Printing of Pumpkin Puree and Minced Pork[J].Fluid Dynamics & Materials Processing,2025,21(6):P.1439-1457,19.

基金项目

supported by National Science Fund for Distinguished Young Scholars of China(Grant No.62203198) （Grant No.62203198）

Key R&D project of Shandong Province,China(Grant No.2022XGC010701). （Grant No.2022XGC010701）

Fluid Dynamics & Materials Processing

ISSN：1555-256X

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