Structure-printability Mechanism of 3D Printing Ice Cream Inks Affected by Hydroxypropyl Distarch Phosphate with Different Substitution Degrees

Minghao Xu, Yating Xu, Shengyang Ji, Ye Li, Cihao Zhang,Zhenjiang Zhou,Jianfu Shen,Qing Chen,Kaimian Li,Baiyi Lu

FOOD HYDROCOLLOIDS（2025）

引用 0|浏览6

关键词

Hydroxypropyl distarch phosphate,Degree of substitution,3D printing,Ice cream,Printing accuracy

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要