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...

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Vydané v:	Food hydrocolloids Ročník 131; s. 107824
Hlavní autori:	Yu, Jie, Wang, Xue-ying, Li, Dong, Wang, Li-jun, Wang, Yong
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Elsevier Ltd 01.10.2022
Predmet:	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
On-line prístup:	Získať plný text
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