Enhanced printability of food-grade edible inks: Emulsions formulated with modified pea protein and sodium alginate
Cuicui Ma, Jun Yan, Wenhan Li, Yutang Wang, David Julian McClements, Xuebo Liu, Fuguo Liu, Fuguo Liu
Topics & Concepts
Pea proteinRheologyMicrostructureMaterials scienceSodium CaseinateParticle sizeViscositySodium alginateChemical engineeringApparent viscosityFood scienceChemistryNanotechnologySodiumComposite materialMetallurgyEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsAdditive Manufacturing and 3D Printing Technologies