The Development and Optimization of Extrusion-Based 3D Food Printing Inks Using Composite Starch Gels Enriched with Various Proteins and Hydrocolloids

This study presents a comprehensive evaluation of starch-based gel formulations enriched with proteins and hydrocolloids for extrusion-based 3D food printing (3DFP). Food inks were prepared using corn or potato starch, protein concentrates (fava, whey, rice, pea and soya), and hydrocolloids (κ-carra...

Volledige beschrijving

Bibliografische gegevens

Hoofdauteurs:	Evgenia N. Nikolaou, Eftychios Apostolidis, Eirini K. Nikolidaki, Evangelia D. Karvela, Athena Stergiou, Thomas Kourtis, Vaios T. Karathanos
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2025-07-01
Reeks:	Gels
Onderwerpen:	3D food printing composite starch gels printability computational fluid dynamics
Online toegang:	https://www.mdpi.com/2310-2861/11/8/574
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!