Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing
Kilian Daffner, Saumil Sudhir Vadodaria, Lydia Ong, Stefan Nöbel, Sally L. Gras, Ian T. Norton, Tom Mills
Topics & Concepts
Whey proteinCaseinRheologyChemistryExtrusionWhey protein isolateDenaturation (fissile materials)Milk proteinChromatographyChemical engineeringFood scienceMaterials scienceNuclear chemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes