3D printability of brown rice gel modified by some food hydrocolloids

In this study, rheological properties, texture properties, and microstructure of brown rice were modified by different kinds of food hydrocolloids, including xanthan gum (XG), sodium carboxymethyl cellulose (NCMC), guar gum (GG), agar (AG), and XG‐GG mixture to develop brown rice gels with good printing performance. Results of rheological tests showed that compared with the brown rice gel without hydrocolloids (BR), both apparent viscosity and storage modulus (G′) of samples were significantly improved (p