Improvement in 3D printability, rheological and mechanical properties of pea protein gels prepared by plasma activated microbubble water
Sreelakshmi Chembakasseri Menon, Harleen Kaur Dhaliwal, Lihui Du, Sitian Zhang, John Wolodko, Lingyun Chen, M. S. Roopesh
Topics & Concepts
ArgonRheologyDynamic mechanical analysisExtrusionMaterials scienceChemical engineeringViscoelasticityModulusPea proteinComposite materialChemistryChromatographyPolymerFood scienceOrganic chemistryEngineeringAdditive Manufacturing and 3D Printing TechnologiesMicroencapsulation and Drying ProcessesMeat and Animal Product Quality