Food chemistryEmulsionsPrintingThree-DimensionalLactoglobulinsInk
Functional modification of β-lactoglobulin-based emulsion ink enables 4D printing and dysphagia diet applications: A proof-of-concept study.
Yao Wang, Xing Hu, Xuanang Liu, Zhichao Zhang, Guowen Zhang, Deming Gong, Peng Zhang
Published: 202610.1016/j.foodchem.2025.147510
Abstract
This study developed a β-LG-RA-PC emulsion ink as a proof-of-concept system for 3D/4D food printing. It characterized pH, salt, temperature, and oxidation stability; yam powder optimized texture and printability. Optimal pH 3 yielded minimal droplet…
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