The dominant role of amylose content in regulating the multiscale structure of hydroxypropyl distarch phosphate for 3D printing ice cream

作者：Minghao Xu, Yating Xu, Shengyang Ji, Yonghao Liu, Diyi Zhang, Feng Lin, Yinliang Wu, Peng Zhang, Jianfu Shen, Baiyi Lu · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112362 · 被引用次数：3 · 研究领域：3D Printing in Biomedical Research、Additive Manufacturing and 3D Printing Technologies、Nanomaterials and Printing Technologies