Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees
Minghao Xu, Yating Xu, Shengyang Ji, Ye Li, Cihao Zhang, Zhenjiang Zhou, Jianfu Shen, Qing Chen, Kaimian Li, Baiyi Lu
Topics & Concepts
Substitution (logic)PhosphateChemical engineeringMechanism (biology)ChemistryIce creamChromatographyMaterials scienceNanotechnologyOrganic chemistryComputer scienceFood scienceEngineeringProgramming languagePhilosophyEpistemologyAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical Researchbiodegradable polymer synthesis and properties