氯化钠对大米淀粉-凝胶复合凝胶的纹理属性、流变特性、微观结构和 3D 打印性能的影响

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DOI:10.1016/j.foodchem.2024.141986
作者：Weixian Li , Kangning Zhang , Yang Qin , Man Li , Hongyan Li , Minqiang Guo , Tongcheng Xu , Qingjie Sun , Na Ji , Fengwei Xie
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study explores the impact of varying concentrations of salt ions (0, 2.5, 5, 7.5, 10, and 12.5 mmol) on the physicochemical properties and 3D-printing performance of rice starch-curdlan

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