Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing

Shahbazi, M, Jäger, H, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (1 more author) (2023) Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing. Biomacromolecules, 24 (1). pp. 69-85. ISSN 1525-7797

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Item Type: Article
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© 2022 The Authors. Published by American Chemical Society. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Dates:
  • Published: 9 January 2023
  • Published (online): 2 December 2022
  • Accepted: 22 November 2022
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 13 Dec 2022 11:07
Last Modified: 25 Jun 2023 23:11
Status: Published
Publisher: American Chemical Society
Identification Number: 10.1021/acs.biomac.2c00881
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