Optimization of the Formulation and Properties of 3D-Printed Complex Egg White Protein Objects

The 3D printing of foods is an emerging technique for producing unique and complex food items. This study presents the optimization of a new formulation for 3D printing foods on the basis of a complex system, which contains egg white protein (EWP), gelatin, cornstarch, and sucrose. The effects of di...

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Detalles Bibliográficos
Autores principales: Liu, Lili, Yang, Xiaopan, Bhandari, Bhesh, Meng, Yuanyuan, Prakash, Sangeeta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074163/
https://www.ncbi.nlm.nih.gov/pubmed/32046351
http://dx.doi.org/10.3390/foods9020164

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074163/
https://www.ncbi.nlm.nih.gov/pubmed/32046351
http://dx.doi.org/10.3390/foods9020164

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