3D printing performance of gels from wheat starch,
Compared to the native and gelatinized wheat flour, the peak of wheat flour after 3D printing shifted to a higher wavenumber at 1022 cm −1, which may be due to the formation of the starch-protein complex, which leads to the change of amorphous region and crystallization region of starch in the process of 3D printing. The effect of 3D printing ...
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