FORMATION AND TEXTURE ANALYSIS OF EXTRUSION-BASED 3D PRINTED FOODS USING NIXTAMALIZED CORN AND CHICKPEA FLOURS: EFFECT OF COOKING PROCESS

Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process

Extrusion-based three-dimensional (3D) food printing (3DFP) enhances the customization of 3D-printed foods by using multiple food pastes.Post-printing processes like baking are usually necessary and significantly impact the stability of the 3D-printed foods.This study aimed to produce multi-material 3D-printed foods using nixtamalized corn dough an

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The factor structure and construct validity of the inventory of callous-unemotional traits in Chinese undergraduate students.

The current study assesses the factor structure and construct validity of the self-reported Inventory of Callous-Unemotional Traits (ICU) in 637 Chinese community adults (mean age = 25.98, SD = 5.79).A series of theoretical models proposed in previous studies were tested through confirmatory factor analyses.Results indicated that a shortened form t

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