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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

FOOD HYDROCOLLOIDS（2025）

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Key words
Hydroxypropyl distarch phosphate,Degree of substitution,3D printing,Ice cream,Printing accuracy
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