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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发表在:	Current Research in Food Science
Main Authors:	Valentine Barbara J. Rysenaer, Safoura Ahmadzadeh, Filip Van Bockstaele, Ali Ubeyitogullari
格式:	文件
语言:	英语
出版:	Elsevier 2023-01-01
主题:	Extrusion 3D food printer Alginate Pectin Hydrogel beads Biopolymer
在线阅读:	http://www.sciencedirect.com/science/article/pii/S266592712200226X