Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

The integration of functional ingredients into 3D food printing formulations presents both opportunities and challenges, particularly regarding the printability and structural integrity of the final product. This study investigates the effect of incorporating omega-3 fatty acids encapsulated in pea...

Full description

Saved in:
Bibliographic Details
Main Authors: Adrián Matas-Gil, Francisco de-la-Haba, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
3D food printing
functional foods
omega-3 encapsulation
pea protein
food gels
printability
Online Access:https://www.mdpi.com/2304-8158/14/15/2681
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/15/2681

Similar Items