Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation

Soy protein isolate (SPI) emulsion gel inks with polysaccharides of guar gum (GG) or xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated. The effects of the polysaccharide type and concentration on the printability, rheological properties, and microstructure of ink...

Full description

Saved in:

Bibliographic Details
Published in:	Food hydrocolloids Vol. 131; p. 107824
Main Authors:	Yu, Jie, Wang, Xue-ying, Li, Dong, Wang, Li-jun, Wang, Yong
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.10.2022
Subjects:	3D printing emulsions Fourier transform infrared spectroscopy gel strength gels guar gum hydrocolloids hydrogen Microstructure Polysaccharide Printability Rheological properties soy protein isolate SPI emulsion gel inks texture three-dimensional printing xanthan gum Printability Microstructure SPI emulsion gel inks Polysaccharide 3D printing Rheological properties
ISSN:	0268-005X, 1873-7137
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!