Effect of pandan leaf (Pandanus amaryllifolius Roxb.) powder on the rheological, gel and structural properties on corn starch hydrogel for 3D printing.
- DOI
- 10.1016/j.foodchem.2026.150912
- Published
- 2026 Aug 25
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150912,
title = {Effect of pandan leaf (Pandanus amaryllifolius Roxb.) powder on the rheological, gel and structural properties on corn starch hydrogel for 3D printing.},
author = {Lan Y and Lin J and Jiang Y and Zhang C and Que C and Chen X and Li C and Zhu K and Yang J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150912},
url = {https://doi.org/10.1016/j.foodchem.2026.150912}
}RIS
TY - JOUR TI - Effect of pandan leaf (Pandanus amaryllifolius Roxb.) powder on the rheological, gel and structural properties on corn starch hydrogel for 3D printing. AU - Lan Y AU - Lin J AU - Jiang Y AU - Zhang C AU - Que C AU - Chen X AU - Li C AU - Zhu K AU - Yang J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150912 UR - https://doi.org/10.1016/j.foodchem.2026.150912 ER -
APA
Y, L., J, L., Y, J., C, Z., C, Q., X, C., C, L., K, Z., & J, Y. (2026). Effect of pandan leaf (Pandanus amaryllifolius Roxb.) powder on the rheological, gel and structural properties on corn starch hydrogel for 3D printing.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150912
Source records
- pubmed · retrieved 2026-09-26T17:41:40.190Z