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July 8, 2026FoodsOpen Access

Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins

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Authors

MMMarco MenegonLPLaura Piazza

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Overview

Randomized trial evaluates printability and texture in food gels using pea and chickpea proteins, indicating formulation design is crucial.

Key Points

  • This study aims to assess the influence of formulation design on the rheology, printability, and texture of 3D-printed soft food gels made with pea and chickpea proteins.
  • Developed plant protein–hydrocolloid inks based on pea protein isolate and chickpea protein concentrate.
  • Formulated inks with varying protein levels, moisture, sorbitol concentration, and salt origin.
  • Conducted rheological evaluations and texture assessments via oscillatory and compression tests.
  • CPC ink showed higher yield stress (158.10 ± 18.17 Pa) compared to PPI ink (119.56 ± 18.84 Pa).
  • CPC gels exhibited slightly greater stiffness and toughness than PPI gels, but PPI gels resisted irreversible deformation better.
  • Both formulations allowed for continuous extrusion but had limited geometric fidelity, especially in CPC samples.

Cite This Study

Menegon et al. (2026) studied this question.

synapsesocial.com/papers/6a4de9add2ea289ef6283c94https://doi.org/10.3390/foods15132394
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