Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing
Jingwang Chen, Hongnan Sun, Taihua Mu, Christophe Blecker, Aurore Richel, Gaétan Richard, Nicolas Jacquet, Éric Haubruge, Dorothée Goffin
Topics & Concepts
Soy proteinGelatinRheologyChewinessMaterials scienceDynamic mechanical analysisFood scienceComposite materialChemical engineeringChemistryPolymerOrganic chemistryEngineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical Researchbiodegradable polymer synthesis and properties