Work

Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing

Year: 2025

Type: article

Abstract: • 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.

Source: LWT

DOI: 10.1016/j.lwt.2025.117749

Authors: Ieva Bartkuvienė, Viktorija Eisinaitė, Evren Gölge, Daiva Leskauskaitė

Institutions: Kaunas University of Technology, Sivas Cumhuriyet Üniversitesi

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funder: Lietuvos Mokslo Taryba