Role of Hydrophilic Colloids in 3D Printing of High‐Moisture and Natural Glutinous Rice Flour Gels: Mechanisms of Retrogradation Inhibition and Stability Enhancement

ABSTRACT Glutinous rice flour paste, ideal for 3D printing due to its strong adhesive and mechanical properties, is limited by its tendency to retrograde. This study demonstrates hydrophilic colloids (guar gum, xanthan gum, and sodium alginate) can effectively mitigate this issue, especially over a...

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Detalles Bibliográficos

Principais autores:	Di Chen, Qu Yan, Xinyang Sun, Jian Ding, Xiaoyi Jiang, Qinlu Lin, Ying Liang, Ziqian Li, Yong Fang
Formato:	Artigo
Idioma:	Inglês
Publicado:	Wiley 2025-07-01
Series:	Food Frontiers
Assuntos:	glutinous rice flour hydrocolloid retrogradation
Acceso en liña:	https://doi.org/10.1002/fft2.70029
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