J Food Sci 2021 May 22;86(5):1917-1927. Epub 2021 Apr 22.
Laboratory of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Collaborative Center for Modern Grain Circulation and Safety, Key Laboratory of Grain and Oil Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China.
Three-dimensional (3D) printing technology is an emerging technology that can be used to fabricate food products composed of milk protein composite gel with desired structures. In this study, the products were printed by an extrusion-based 3D printer with the variation of perimeters (3, 5, and 7), infill patterns (Hilbert curve, honeycomb, and rectilinear), and infill levels (10%, 40%, and 70%). The textural properties, geometrical accuracy, and internal structure of the products were evaluated by texture analyzer, camera, and scanning electron microscope, respectively. Read More