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...

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Váldodahkkit:	Evgenia N. Nikolaou, Eftychios Apostolidis, Eirini K. Nikolidaki, Evangelia D. Karvela, Athena Stergiou, Thomas Kourtis, Vaios T. Karathanos
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	MDPI AG 2025-07-01
Ráidu:	Gels
Fáttát:	3D food printing composite starch gels printability computational fluid dynamics
Liŋkkat:	https://www.mdpi.com/2310-2861/11/8/574
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