1435 41 18323 2 71905 document 18323 Data to Share.zip application/zip 5e034bc305fb3720d62867b969f8f9e3 MD5 15847637 2024-08-27 09:49:09 https://researchdata.bath.ac.uk/1435/1/Data%20to%20Share.zip 1435 1 1 application/zip other en public cc_by

Data to Share.zip

data archive 15678 disk0/00/00/14/35 2024-09-04 08:37:09 2024-09-07 04:51:56 2024-09-04 08:37:09 data_collection show Xian Dongni dongni_xian@163.com Guangzhou University FALSE Wu Linlin 305415355@qq.com Guangzhou University FALSE Lin Keying 2655040627@qq.com Guangzhou University FALSE Liu Peng liu_peng@gzu.edu.cn 0000-0001-8823-2399 Guangzhou University FALSE Wu Silin 2434987417@qq.com Guangzhou University FALSE Yuan Yang gzu228yuan@163.com Guangzhou University FALSE Xie Fengwei dx335@bath.ac.uk 0000-0002-2033-082X University of Bath TRUE EP0030 GE0030 JK0300 dept_chem_eng Corn starch gel, 3D printing inks, Polysaccharide/protein inks, Architectural 3D models, Self-supporting inks, High-amylose starch The names of the Origin (Unicode) Project (.opju) files correspond to the figure numbers in the associated paper. For the detailed information regarding the samples tested, refer to the respective figure captions in the associated paper. This dataset results from a study that aimed to bolster the printability of normal corn starch (NCS) through integration with pregelatinized (PG) high-amylose starch (G50 and G70, with 55% and 68% amylose contents, respectively) and proteins (soy, wheat, pea protein isolates, and whey protein). The PG starch was prepared by disorganizing the high-amylose starches in 33% CaCl₂ solution and then precipitating them with ethanol. The dataset contains all raw data for the characteristics (rheological properties, expansion rate, texture, digestibility, height, water loss, and moisture content) of different formulations involving the effects of PG high-amylose type, PG-G70 content, protein type, and soybean protein isolate (SPI) content. It also contains the Origin (Unicode) Project files used to generate the plots shown in the associated paper, "Augmenting corn starch gel printability for architectural 3D modeling for customized food". 2024-09-04 University of Bath public RightsHolder University of Bath Engineering and Physical Sciences Research Council https://doi.org/10.13039/501100000266 EP/V002236/3 Breaking FROntiers for advanced engineering of bespoke, functional Biopolymer COmposite materials People's Government of Guangdong Province https://doi.org/10.13039/501100002912 pdjh2023b0413 Special Funds for the Cultivation of Guangdong College Students’ Scientific and Technological Innovation ("Climbing Program" Special Funds) Award For details of the methodology, see the "Materials and methods" section of the associated paper. The files were created using Excel and Origin software programs. https://doi.org/10.1016/j.foodhyd.2024.110294 en 1 10.15125/BATH-01435 https://doi.org/10.1016/j.foodhyd.2024.110294 pub open