Design and characterization of casein–whey protein suspensions via the pH–temperature-route for application in extrusion-based 3D-Printing
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DOI: 10.1016/j.foodhyd.2020.105850
Abstract: 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… read more here.
Keywords: via temperature; casein whey; protein suspensions; whey protein ... See more keywords