Matches in Ghent University Academic Bibliography for { <https://biblio.ugent.be/publication/01GKCEMZAK8H4P4WNWCRPC9ERT> ?p ?o. }
Showing items 1 to 22 of
22
with 100 items per page.
- 01GKCEMZAK8H4P4WNWCRPC9ERT classification A1.
- 01GKCEMZAK8H4P4WNWCRPC9ERT date "2023".
- 01GKCEMZAK8H4P4WNWCRPC9ERT language "eng".
- 01GKCEMZAK8H4P4WNWCRPC9ERT type journalArticle.
- 01GKCEMZAK8H4P4WNWCRPC9ERT hasPart 01GM5THXX6XNT1XPMRVCHP0J8E.pdf.
- 01GKCEMZAK8H4P4WNWCRPC9ERT hasPart urn:uuid:0c7e0605-483d-4e16-b789-917a491ab3da.
- 01GKCEMZAK8H4P4WNWCRPC9ERT subject "Agriculture and Food Sciences".
- 01GKCEMZAK8H4P4WNWCRPC9ERT doi "10.1016/j.crfs.2022.11.023".
- 01GKCEMZAK8H4P4WNWCRPC9ERT issn "2665-9271".
- 01GKCEMZAK8H4P4WNWCRPC9ERT volume "6".
- 01GKCEMZAK8H4P4WNWCRPC9ERT abstract "In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP conditions, namely, TGC (1.8, 2.0, and 2.2 wt%) and nozzle size (0.108, 0.159, and 0.210 mm) were investigated. The 3DFOODP approach was compared with the conventional bead formation method via a peristaltic pump. All Al–P printing inks exhibited a shear-thinning behavior. The increased apparent viscosity, loss and storage moduli were associated with the increase in the TGC. The size of the wet 3D-printed Al–P hydrogel particles ranged between 1.27 and 1.59 mm, which was smaller than that produced using the conventional method (1.44–1.79 mm). Freeze-dried Al–P particles showed a porous structure with reduced crystallinity. No chemical interaction was observed between alginate and pectin. This is the first report on generating Al–P-based beads using a 3DFOODP technique that can create delivery systems with high precision and flexibility.".
- 01GKCEMZAK8H4P4WNWCRPC9ERT author 1D3677F0-934F-11E7-A4C7-4272AD28A064.
- 01GKCEMZAK8H4P4WNWCRPC9ERT author FA8A8C36-F0ED-11E1-A9DE-61C894A0A6B4.
- 01GKCEMZAK8H4P4WNWCRPC9ERT author urn:uuid:68430e56-1746-43a9-ac35-6c260dfab0ae.
- 01GKCEMZAK8H4P4WNWCRPC9ERT author urn:uuid:dbb7f0a9-c006-40aa-b594-9602d13201f3.
- 01GKCEMZAK8H4P4WNWCRPC9ERT dateCreated "2022-12-03T16:55:57Z".
- 01GKCEMZAK8H4P4WNWCRPC9ERT dateModified "2024-12-12T20:24:00Z".
- 01GKCEMZAK8H4P4WNWCRPC9ERT name "An extrusion-based 3D food printing approach for generating alginate-pectin particles".
- 01GKCEMZAK8H4P4WNWCRPC9ERT pagination urn:uuid:7d5d9bec-7b83-47ac-a760-23461c232c4a.
- 01GKCEMZAK8H4P4WNWCRPC9ERT sameAs LU-01GKCEMZAK8H4P4WNWCRPC9ERT.
- 01GKCEMZAK8H4P4WNWCRPC9ERT sourceOrganization urn:uuid:4481608f-9fd0-41b4-ab26-91923516c3f0.
- 01GKCEMZAK8H4P4WNWCRPC9ERT type A1.