Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
Jian Wang, Quanjin Jiang, Zhenyu Huang, Ahsan Hafiz Muhammad, Adem Gharsallaoui, Ming Cai, Kai Yang, Peilong Sun
Topics & Concepts
Soy proteinDifferential scanning calorimetryExtrusionRheologyPolysaccharideComposite numberChemical engineeringCarrageenanMaterials scienceFourier transform infrared spectroscopyMicrostructureApparent viscosityChemistryComposite materialFood scienceOrganic chemistryPhysicsEngineeringThermodynamicsAdditive Manufacturing and 3D Printing Technologiesbiodegradable polymer synthesis and properties3D Printing in Biomedical Research