3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction.
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| Title: | 3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction. |
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| 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 |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 42053348 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: 3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Zhu+L%22">Zhu L</searchLink>; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Wang+J%22">Wang J</searchLink>; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Luo+D%22">Luo D</searchLink>; Quality Management Department, Hangzhou New Hope Shuangfeng Dairy Co., Ltd, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Li+G%22">Li G</searchLink>; Production Department 1, Hangzhou Sino American Huadong Pharmaceutical Co., Ltd, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Xiao+G%22">Xiao G</searchLink>; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China.<br /><searchLink fieldCode="AU" term="%22Zhang+H%22">Zhang H</searchLink>; School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%220014052%22">Journal of food science</searchLink> [J Food Sci] 2026 May; Vol. 91 (5), pp. e71006. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=42053348 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/1750-3841.71006 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: e71006 Titles: – TitleFull: 3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Zhu L – PersonEntity: Name: NameFull: Wang J – PersonEntity: Name: NameFull: Luo D – PersonEntity: Name: NameFull: Li G – PersonEntity: Name: NameFull: Xiao G – PersonEntity: Name: NameFull: Zhang H IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 05 Text: 2026 May Type: published Y: 2026 Identifiers: – Type: issn-electronic Value: 1750-3841 Numbering: – Type: volume Value: 91 – Type: issue Value: 5 Titles: – TitleFull: Journal of food science Type: main |
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