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- W3111691731 abstract "The rennet-induced gelation of milk proteins was evaluated as a potential method for the formation of 3D printed food structures. The effects of pH, [Ca2+], and temperature on the rennet gelation properties of milk protein dispersion with 15% (w/w) protein content were assessed using low amplitude strain oscillation rheometry. A cycled-temperature ramp (heating-holding-cooling) during rheological measurements was suitable to evaluate gel firmness development, as an imitation of the temperature profile in the 3D printing process. A factorial design considering two levels of pH (6.0 and 6.4), [Ca2+] (1.5 and 5.7 mM), and temperature (31 and 40 °C), showed that the pH, temperature, and its interaction were the main factors enhancing gel formation and the strength of the resultant gel. At pH 6.0 and temperature ramped to 40 °C followed by cooling to 15 °C, a very high gel strength (~8–9 kPa) was obtained. These results showed that rennet-induced gelation could be manipulated for developing printable dairy formulations." @default.
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- W3111691731 date "2021-05-01" @default.
- W3111691731 modified "2023-10-14" @default.
- W3111691731 title "Evaluation of rennet-induced gelation under different conditions as a potential method for 3D food printing of dairy-based high-protein formulations" @default.
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- W3111691731 doi "https://doi.org/10.1016/j.foodhyd.2020.106542" @default.
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