Interactions in starch-lipid complex systems improve 3D printing accuracy and form resistant starch structures: Based on complex properties and molecular simulations

作者：Yanru Bao, Shu Ma, Shuning Yuan, Yu Hu, Tao Yang, Hao Jiang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.146526 · 被引用次数：8 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems