An extrusion-based 3D food printing approach for generating alginate-pectin particles

In the present study, alginate-pectin (Al–P) hydrogel particles containing varied total gum concentrations (TGC) at a constant Al:P ratio of 80:20 were formed utilizing an innovative extrusion-based 3D food printing (3DFOODP) approach. The 3DFOODP conditions, namely, TGC (1.8, 2.0, and 2.2 wt%) and...

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Detalles Bibliográficos
Autores principales: Rysenaer, Valentine Barbara J., Ahmadzadeh, Safoura, Van Bockstaele, Filip, Ubeyitogullari, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9732126/
https://www.ncbi.nlm.nih.gov/pubmed/36506111
http://dx.doi.org/10.1016/j.crfs.2022.11.023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9732126/
https://www.ncbi.nlm.nih.gov/pubmed/36506111
http://dx.doi.org/10.1016/j.crfs.2022.11.023

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