Robust and precise three-dimensional printing of high-amylose starch gels via concentrated calcium chloride regulation.
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| Title: | Robust and precise three-dimensional printing of high-amylose starch gels via concentrated calcium chloride regulation. |
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| Authors: | Ren J; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Li X; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Huang Y; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Gu Z; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Collaborative innovation center of Food Safety and quality control in Jiangsu province, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China., Hong Y; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Collaborative innovation center of Food Safety and quality control in Jiangsu province, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China., Li Z; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Collaborative innovation center of Food Safety and quality control in Jiangsu province, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China., Li C; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Collaborative innovation center of Food Safety and quality control in Jiangsu province, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China., Ban X; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Collaborative innovation center of Food Safety and quality control in Jiangsu province, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China., Cheng L; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Collaborative innovation center of Food Safety and quality control in Jiangsu province, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China. Electronic address: chenglichocolate@163.com. |
| Source: | Carbohydrate polymers [Carbohydr Polym] 2026 May 01; Vol. 379, pp. 125016. Date of Electronic Publication: 2026 Jan 26. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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