Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks

Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan gum. Printing parameters: The layer height (1 and 1.5 mm), pr...

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Bibliographic Details

Published in:	Biology and Life Sciences Forum
Main Authors:	Yeison Fernando Barrios-Rodríguez, Marta Igual-Ramo, Javier Martínez-Monzó, Purificación García-Segovia
Format:	Article
Language:	English
Published:	MDPI AG 2023-10-01
Subjects:	component analysis food 3D printing vegetable protein storage module loss module
Online Access:	https://www.mdpi.com/2673-9976/26/1/15