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Glyceride structure-induced interactions and nonlinear rheological behavior of starch–glyceride complexes under hydrothermal treatment and microwave-assisted 3D printing

Zhipeng Qiu; Tianli Guo; Saiying Shen; Ling Chen
Food Chemistry · Vol. 527 · pp. 150891 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume527
Pages150891
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150891
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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