Rational mutual interactions in starch-lipid-chlorogenic acid ternary systems enable formation of ordered starch structure for anti-digestibility during hot-extrusion 3D printing: Based on the nonlinear rheology and molecular simulation.

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作者： Zhipeng,Qiu ^[1] ; Ling,Chen ^[2] ; Zipeng,Liu ^[1] ; Bo,Zheng ^[3]

作者单位： School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. ^[1] School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. Electronic address: felchen@scut.edu.cn. ^[2] School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China. Electronic address: bzheng@scut.edu.cn. ^[3]

关键词 Digestion process Hot-extrusion 3D printing Molecular interactions Molecular simulation Nonlinear rheology Starch structure