Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein i...

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Detalles Bibliográficos
Autores principales: Sager, Valeska F., Munk, Merete B., Hansen, Mikka Stenholdt, Bredie, Wender L. P., Ahrné, Lilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822201/
https://www.ncbi.nlm.nih.gov/pubmed/33375171
http://dx.doi.org/10.3390/foods10010008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822201/
https://www.ncbi.nlm.nih.gov/pubmed/33375171
http://dx.doi.org/10.3390/foods10010008

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