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May 22, 2024Journal of Food EngineeringOpen Access

Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations

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ADAleksey D. DrozdovMoscow State Institute of Electronics and MathematicsJCJesper de Claville ChristiansenLudong University

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Drozdov et al. (2024) studied this question.

synapsesocial.com/papers/68e68e76b6db643587615684https://doi.org/10.1016/j.jfoodeng.2024.112150
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