Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing
• Three high protein (20 wt%) EFGs with different oil-water interfaces were designed. • The use of different emulsifiers resulted in EFGs with active or inactive fillers. • EFGs with active fillers had the best stability, 3D printability and accuracy.
Authors
- Daiva Leskauskaitė (ORCID: https://orcid.org/0000-0003-3107-6756)
- Viktorija Eisinaitė (ORCID: https://orcid.org/0000-0001-5805-3680)
- Ieva Bartkuvienė (ORCID: https://orcid.org/0000-0003-1748-6636)
- Evren Gölge
Institutions
- Sivas Cumhuriyet Üniversitesi (TR)
- Kaunas University of Technology (LT)
Publication Details
- Journal
- LWT
- Published
- 2025-04-08
- DOI
- https://doi.org/10.1016/j.lwt.2025.117749
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00