3D Printability of Yogurt: Effects of Hydroxypropyl Distarch Phosphate Gelatinization Degree in Printing Performance, Rheological Properties, and Intermolecular Interaction.

), making it the preferred formulation for 3D-printed yogurt. This study expands options for personalized customization in 3D-printed yogurt production. PRACTICAL APPLICATIONS: This study proposes a simplified method for 3D printing yogurt by adding HPDSP and regulating its gelatinization degree. This technology can create products with different patterns and textures by utilizing a small amount of yogurt, thereby diversifying the product range and enabling efficient use of materials. With its straightforward formulation and operation, this approach innovates dietary experiences and improves market competitiveness in on-site personalized yogurt customization and foods surface decoration.