Impact of advanced mixing techniques and ink composition on gelation and rheology of alginate-pea-protein-inks in 3D printing for cultivated meat

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Publication date: September 2026

Source: Food Hydrocolloids, Volume 178

Author(s): Lisa Woelken, Sabrina Bäther, Klara Dehmlow, José Alberto Rodríguez Agudo, Dongwei Wu, Jens Kurreck, Anja Maria Wagemans, Cornelia Rauh

​Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Lisa Woelken, Sabrina Bäther, Klara Dehmlow, José Alberto Rodríguez Agudo, Dongwei Wu, Jens Kurreck, Anja Maria Wagemans, Cornelia Rauh Read More

Impact of advanced mixing techniques and ink composition on gelation and rheology of alginate-pea-protein-inks in 3D printing for cultivated meat

Bookmark (0)
Please login to bookmark Close

Publication date: September 2026

Source: Food Hydrocolloids, Volume 178

Author(s): Lisa Woelken, Sabrina Bäther, Klara Dehmlow, José Alberto Rodríguez Agudo, Dongwei Wu, Jens Kurreck, Anja Maria Wagemans, Cornelia Rauh

​Publication date: September 2026Source: Food Hydrocolloids, Volume 178Author(s): Lisa Woelken, Sabrina Bäther, Klara Dehmlow, José Alberto Rodríguez Agudo, Dongwei Wu, Jens Kurreck, Anja Maria Wagemans, Cornelia Rauh Read More