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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Principais autores:	Evgenia N. Nikolaou, Eftychios Apostolidis, Eirini K. Nikolidaki, Evangelia D. Karvela, Athena Stergiou, Thomas Kourtis, Vaios T. Karathanos
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2025-07-01
叢編:	Gels
主題:	3D food printing composite starch gels printability computational fluid dynamics
在線閱讀:	https://www.mdpi.com/2310-2861/11/8/574
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