Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

The current interest in personalized food through the application of surface-active biopolymers and additive manufacturing has identified a requirement to tailor a 3D printed healthy diet with well-defined geometries. In this study, a reduced-fat casein-based Pickering emulsion was stabilized via different ratios of acetylated microcrystalline cellulose, and then it was printed through an extrusion-based printer. The micro-biosurfactant contents...