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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Lille, Martina
VTT Technical Research Centre of Finland
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (10/10 displayed)
- 20233-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: effect of paste formulation on process-induced fibre alignment and structural and textural propertiescitations
- 2018Applicability of protein and fiber-rich food materials in extrusion-based 3D printingcitations
- 2013The role of hemicellulose in nanofibrillated cellulose networkscitations
- 2012Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individualscitations
- 2011Effect of high-pressure processing on volatile composition and odour of cherry tomato puréecitations
- 2007SAFE ICEcitations
- 2006Quality related aspects of high pressure low temperature processed whole potatoescitations
- 2004Effect of high pressure treatment and enzymes on bilberry juice extraction
- 2004Effect of high pressure treatment on cell wall polysaccharides of berries
- 2004Relating microstructure, sensory and instrumental texture of processed oatcitations
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article
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
Abstract
In this study, the applicability of extrusion-based 3D printing technology for food pastes made of protein, starch and fiber-rich materials was assessed, as a starting point in the development of healthy, customized snack products. The printability of starch-, cellulose nanofiber-, milk powder-, oat- and faba bean protein-based materials and their mixtures was evaluated by examining the ease and uniformity of extrusion as well as the precision and stability of the printed pattern. The best printing precision and shape stability was obtained with a semi-skimmed milk powder-based paste. Rheological measurements revealed that the shape stability after printing was linked with the yield stress of the paste. Post-processing by oven drying was most successful at high initial solids contents (<50%) of the printed samples. Extrusion-based 3D printing is a promising tool for producing healthy, structured foods, but further research is needed for optimising the mechanical properties of the printed materials.