Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing
Abstract
The current interest in individualized food through additive manufacturing has identified a need for more information on the formulation and printability of potential ingredients. Here, the effect of formulation parameters of casein–whey protein suspensions like the pH (4.8–5.4) as well as the casein content (8.0–12.0% (w/w)) mixed with whey protein (2.0–3.0% (w/w)) and the effect of pre-processing parameters including the denaturation of whey...
Paper Details
Title
Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing
Published Date
Mar 1, 2021
Journal
Volume
112
Pages
105850 - 105850
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