The dominant role of amylose content in regulating the multiscale structure of hydroxypropyl distarch phosphate for 3D printing ice cream
Year: 2025
Type: article
Language: en
Topic: 3D Printing in Biomedical Research
Authors and affiliations:
raw_author_name: Minghao Xu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China
raw_author_name: Yating Xu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China
raw_author_name: Shengyang Ji
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China
raw_author_name: Yonghao Liu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China
raw_author_name: Diyi Zhang
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China
raw_author_name: Lin Feng
raw_affiliation_strings: Guangxi State Farms Mingyang Biochemical Co., LTD, Nanning, 530226, China
raw_author_name: Yinliang Wu
raw_affiliation_strings: Shanghai SANSHU Biotechnology Co., LTD, Shanghai, 201315, China
raw_author_name: Peng Zhang
raw_affiliation_strings: Molecular Plant Excellence Innovation Center, Chinese Academy of Sciences, Shanghai, 200032, China
Molecular Plant Excellence Innovation Center, Chinese Academy of sciences, Shanghai, 200032, China
raw_author_name: Jianfu Shen
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China
raw_author_name: Baiyi Lu
raw_affiliation_strings: College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, 310058, China
College of Biosystems Engineering and Food Science, Key Laboratory for Quality Evaluation and Health Benefit of Agro-Products of Ministry of Agriculture and Rural Affairs, Key Laboratory for Quality and Safety Risk Assessment of Agro-Products Storage and Preservation of Ministry of Agriculture and Rural Affairs, and Zhejiang Key Laboratory of Agri-food Resources and High-value Utilization, Zhejiang University, Hangzhou, 310058, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, Hangzhou, 311200, China
ZJU-Hangzhou Global Scientific and Technological Innovation Center, hangzhou 311200, China