Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel.

• Tác giả: Shengyang Ji, Ye Li, Baiyi Lu, Jianfu Shen, Minghao Xu, Xi Zhao, Zhenjiang Zhou, Yucheng Zou
• Ngôn ngữ: eng
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 708928

Tóm tắt

Understanding the printability and underlying mechanisms of starch food systems is crucial for the industrial application of 3D food printing. This work investigated the effect of fatty acids with various degrees of unsaturation and chain lengths on the three-dimensional (3D) food printing precision of cassava starch (CS) gel and its mechanism. Results showed that fatty acids with shorter chain lengths and higher unsaturation levels improved printing precision. These modifications increased the average molecular size (R