Concepedia

Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing

Ricardo Uribe-Alvarez, Craig P. Murphy, Caroline Coleman-Vaughan, Norah O’Shea

Food Hydrocolloids · 2023 · 25 citations · 36 references

DOI

Concepts

References

36

Three-dimensional printing of complex biological structures by freeform reversible embedding of suspended hydrogels

Thomas J. Hinton, Quentin Jallerat, Rachelle N. Palchesko et al. · Science Advances · 2015 · 1.7K citations · Full text

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3d printing technologies applied for food design: Status and prospects

Fernanda Condi de Godoi, Sangeeta Prakash, Bhesh Bhandari · Journal of Food Engineering · 2016 · 888 citations

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Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Martina Lille, Asta Nurmela, Emilia Nordlund et al. · Journal of Food Engineering · 2017 · 581 citations

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β-Lactoglobulin and WPI aggregates: Formation, structure and applications

Taco Nicolaï, Michel Britten, Christophe Schmitt · Food Hydrocolloids · 2011 · 533 citations

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Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Fanli Yang, Min Zhang, Bhesh Bhandari et al. · LWT · 2017 · 465 citations

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