您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream

文献类型： 外文期刊

作者： Xu, Minghao 1 ; Xu, Yating 1 ; Ji, Shengyang 1 ; Amrouche, Amel Thanina 1 ; Li, Ye 1 ; Zhou, Zhenjiang 1 ; Shen, Jianfu 1 ; Li, Kaimian 3 ; Lu, Baiyi 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Qual Evaluat & Hlth Benefit Agroprod, Key Lab Qual & Safety Risk Assessment Agroprod Sto, Hangzhou 310058, Peoples R China

2.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Peoples R China

3.Chinese Acad Trop Agr Sci, Trop Crop Germplasm Res Inst, Haikou 571737, Peoples R China

4.Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China

关键词： 3D printing; Ice cream; Modified starch; Printing accuracy; Intermolecular interaction force

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2024 年 154 卷

页码：

收录情况： SCI

摘要： Traditional ice cream has not been amenable to 3D printing for personalized processing. Hence, this study chose modified starch to enhance the feasibility of 3D printing for ice cream. We selected 7 inks from the ice cream with 13 types of modified starch based on ink stability and rheological properties to investigate the forming mechanism of 3D-printed ice cream. The ice cream ink prepared with hydroxypropyl distarch phosphate (HDSP) exhibited the highest precision (94.6%), which was attributed to the presence of more hydrogen bonding support and stable protein structure in the ink. These intermolecular interactions resulted in excellent water retention and the formation of a dense gel structure, which further enhanced the elasticity, structure recovery rate (99.66%), and mechanical properties (1896.35Pa) of ink. These enhanced properties contributed to the extrusion of finer line widths (0.95 mm) in the 3D printing process and improved the self-supporting capabilities of printed products, thereby enhancing the accuracy of 3D printed ice cream. Further analysis of the texture properties of printed products provided a comprehensive evaluation of the application potential of modified starch in 3Dprinted ice cream. This study offers novel insights into the use of starch materials for personalized production of ice cream.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台