Evaluation of rennet-induced gelation under different conditions as a potential method for 3D food printing of dairy-based high-protein formulations
Ricardo Uribe-Alvarez, Norah O’Shea, Craig P. Murphy, Caroline Coleman-Vaughan, Timothy P. Guinee
Topics & Concepts
RennetRheometryRheologyFactorial experimentChemistryDispersion (optics)SyneresisFood scienceChemical engineeringMaterials scienceChromatographyComposite materialCaseinMathematicsOpticsPhysicsEngineeringStatisticsMicroencapsulation and Drying ProcessesMeat and Animal Product QualityProteins in Food Systems