Trends in Food Science Technology - ScienceDirect Rethinking rheology–printability relationships in protein-based food inks: critical insights into gaps and inconsistencies in correlations Esther Addo, Ahmed Raouf Fahmy, Mario Jekle In Press, Journal Pre-proof, Available online 17 March 2026 View PDF
Mario Jekle (0000-0002-2560-0040) - ORCID Characterization of native starch granules from different botanical sources and the contribution of surface-associated lipids and proteins to the accuracy of 3D food printing
Recent advances on enhancing 3D printing quality of protein-based inks . . . The prospects of 3D printing in protein manufacturing are presented to support its application in food and cultured meat The native structure and physicochemical factors of proteins are closely related to their rheological properties, which directly link with their adaptability for 3D printing
Insights Into the Relationship Among Cooling Temperature, Ink . . . Herein, we examined the impact of varying temperatures (20–60 ℃) on the rheological behaviors, moisture migration, and 3D printability of fully gelatinized mung bean starch soy protein isolate composite inks
Investigating rheological properties and 3D printability of . . . Therefore, in this study, we investigated the rheological and textural properties and printability of independent carbohydrate-based, protein-based, and lipid-based food “inks” to enhance the nutritional diversity of 3D printed foods
Macronutrient composition and the printability of food inks In extrusion-based 3DFP, food ink is extruded through a nozzle onto a printing platform to build 3D structures layer-by-layer Previous research has found that the composition of ingredients
Characteristics of Food Printing Inks and Their Impact on Selected . . . These inks must possess the appropriate rheology and texture for printing and meet nutritional and sensory requirements The rheological properties of inks play a pivotal role in the printing process, influencing the formation of stable structures