Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route
Kilian Daffner, Lydia Ong, Eric Hanssen, Sally L. Gras, Tom Mills
Topics & Concepts
Whey proteinCaseinGlobules of fatExtrusionChemistryParticle sizeZeta potentialProtein aggregationChemical engineeringChromatographyFood scienceMilk fatMaterials scienceNanoparticleBiochemistryComposite materialLinseed oilEngineeringPhysical chemistryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes