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
Topics & Concepts
Whey protein isolateExtrusionWhey proteinRheometryChemistryChemical engineeringRheologyIonic bondingMaterials scienceFood scienceIonOrganic chemistryComposite materialEngineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchMicroencapsulation and Drying Processes