Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel

Effects of Konjac Glucomannan and Curdlan on the 3D Printability and Physicochemical Properties of Germinated Brown Rice Gel

Germinated brown rice (GBR), rich in high starch content and bioactive compounds, has excellent gel-forming properties, rendering it highly promising for applications in food 3D printing, a cutting-edge personalized manufacturing technology. This study systematically investigates the effects of diff...

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Bibliographic Details
Main Authors: Chun Bai, Ran Liu, Liuyang Shen, Yu Zhuang, Jiaying Hu
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
3D printing
germinated brown rice
hydrocolloids
food manufacturing
Online Access:https://www.mdpi.com/2304-8158/14/10/1764
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https://www.mdpi.com/2304-8158/14/10/1764

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