3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars

Jung Soo Kim; Jiyoon Kim; Gi Un Seong; Ju Won Kang; Kwang Deog Moon

doi:10.1016/j.crfs.2025.101165

3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars

Jung Soo Kim
, Jiyoon Kim
, Gi Un Seong
, Ju Won Kang
, Kwang Deog Moon

Kyungpook National University
Rural Development Administration

Research output: Contribution to journal › Article › peer-review

Original language	English
Article number	101165
Journal	Current Research in Food Science
Volume	11
DOIs	https://doi.org/10.1016/j.crfs.2025.101165
State	Published - Jan 2025

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10.1016/j.crfs.2025.101165

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title = "3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars",

author = "Kim, \{Jung Soo\} and Jiyoon Kim and Seong, \{Gi Un\} and Kang, \{Ju Won\} and Moon, \{Kwang Deog\}",

year = "2025",

month = jan,

doi = "10.1016/j.crfs.2025.101165",

language = "English",

volume = "11",

journal = "Current Research in Food Science",

issn = "2665-9271",

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T1 - 3D printability and structural properties of plant-based scallop adductor muscles

T2 - Effect of amylose content and pasting properties by rice cultivars

AU - Kim, Jung Soo

AU - Kim, Jiyoon

AU - Seong, Gi Un

AU - Kang, Ju Won

AU - Moon, Kwang Deog

PY - 2025/1

Y1 - 2025/1

UR - https://www.scopus.com/pages/publications/105013162557

U2 - 10.1016/j.crfs.2025.101165

DO - 10.1016/j.crfs.2025.101165

M3 - Article

AN - SCOPUS:105013162557

SN - 2665-9271

VL - 11

JO - Current Research in Food Science

JF - Current Research in Food Science

M1 - 101165

ER -

3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars

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