Effects of starch-fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch

Cheng, Yue; Gao, Wei; Kang, Xuemin; Yu, Bin; Guo, Li; Zhao, Meng; Yuan, Chao; Cui, Bo; Cheng, Yue; Gao, Wei; Kang, Xuemin; Yu, Bin; Guo, Li; Zhao, Meng; Yuan, Chao; Cui, Bo; Cheng, Yue; Kang, Xuemin; Cui, Bo; Wang, Jianfei; Cui, Bo; SCI

机构： Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China; Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Peoples R China; Shandong Agr Univ, Dept Food Sci & Engn, Tai An 271018, Peoples R China; Shandong Acad Agr Sci, Agr Informat & Econ Res Inst, Jinan 250353, Peoples R China; Qilu Univ Technol, Shandong Acad Sci, Daxue Rd, Jinan 250353, Shandong, Peoples R China;

来源：FOOD CHEMISTRY年份：2024

关键词： Corn starch; Starch-lipid complex; Fatty acid structure; Rheological properties; 3D printability