Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
Bianca Chieregato Maniglia, Gianpiero Pataro, Giovanna Ferrari, Pedro Esteves Duarte Augusto, Patricia Le Bail, Alain Le‐Bail
Innovative Food Science & Emerging Technologies
Concepts
StarchCrystallinityDepolymerizationViscosityFood scienceMaterials scienceAqueous solutionChemistry