Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius

The aim of the study is to develop and evaluate the printability of k-carrageenan inks enriched with callus tissue of lupin (L. angustifolius) and to determine the effect of two lupin calluses (LA14 and LA16) on the texture and digestibility of 3D-printed gel. The results demonstrated that the enric...

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Detalles Bibliográficos
Autores principales: Belova, Kseniya, Dushina, Elena, Popov, Sergey, Zlobin, Andrey, Martinson, Ekaterina, Vityazev, Fedor, Litvinets, Sergey
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857940/
https://www.ncbi.nlm.nih.gov/pubmed/36661811
http://dx.doi.org/10.3390/gels9010045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857940/
https://www.ncbi.nlm.nih.gov/pubmed/36661811
http://dx.doi.org/10.3390/gels9010045

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