ArticleFood science & nutrition2025
Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study was to investigate the application of an innovative extrusion-based 3D food printing (3DFOODP) technique in developing rice protein-starch (RP-S) gel-based products. The effects of 3DFOODP conditions were examined, which included variations in the concentrations of rice protein (RP) and corn starch (S) (15, 17.5, and 20 wt.%), nozzle size (0.8, 1.5, and 2.5 mm), printing temperature (40°C, 60°C, and 80°C), and ingredient flow speed (5.7, 6.3, and 6.9 mL/min). A hollow cylindrical model was chosen as a test object to determine the printability of RP-S gels. The best 3D printability was achieved using an RP concentration of 17.5% and an S concentration of 15% at 60°C printing temperature with a nozzle size of 1.5 mm, and ingredient flow speed of 6.3 mL/min. With increasing the RP concentration, a rise in apparent viscosity, loss, and storage moduli was observed. The recovery test showed the gels' rapid and reversible response. The freeze-dried 3D-printed RP-S gels showed a porous granular structure, depending on the printing temperature. No chemical interactions between the RP and S were observed as analyzed by FTIR. Overall, RP, in combination with S, provides a new opportunity for the 3DFOODP and their utilization by the alternative protein industry.
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