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投稿时间：2023-01-31
投稿时间：2023-01-31
中文摘要: 该文综述不同蛋白、多糖流变学特性与3D 打印行为的关系，主要阐述适宜3D 打印的大豆分离蛋白、鱼糜凝胶、乳蛋白、豌豆蛋白、淀粉及复配多糖的黏度、储能模量、损耗模量及损耗角正切值等重要流变学参数，明确各原料3D 打印过程中流变性能与打印成型性的关系，旨在为3D 打印原料特性的研究提供一定的理论支持。
Abstract:This study reviews different proteins and polysaccharides and the relationship between their rheological properties and suitability for 3D printing.Specifically，it expounds the suitability of soybean protein isolates，minced fish gelatin，milk protein，pea protein，and the viscosity of starch and sugar for 3D printing；as well as their rheological parameters，namely storage modulus（G'），loss modulus（G'），and loss tangent value.The relationship between the rheological properties and the printing formability of each raw material in 3D printing was elucidated to provide theoretical support for the characteristics of 3D printing raw materials.
keywords: rheological properties 3D printing technology polysaccharides protein rheological parameters
文章编号：202313001 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（32102005）
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