3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction.
Saved in:
| Title: | 3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction. |
|---|---|
| Authors: | Zhu L; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China., Wang J; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China., Luo D; Quality Management Department, Hangzhou New Hope Shuangfeng Dairy Co., Ltd, Hangzhou, China., Li G; Production Department 1, Hangzhou Sino American Huadong Pharmaceutical Co., Ltd, Hangzhou, China., Xiao G; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China., Zhang H; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China. |
| Source: | Journal of food science [J Food Sci] 2026 May; Vol. 91 (5), pp. e71006. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1750-3841 |
|---|---|
| DOI: | 10.1111/1750-3841.71006 |
