Evidence map›Paper›PMID 41657717›Full record

ArticleCurrent research in food science2026

Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks.

Aaditya Venkatachalam, Patrick F C Wilms, Júlia Patón Baeza, Maarten A I Schutyser, Lu Zhang

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Article in Current research in food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Aaditya VenkatachalamLaboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG, PO Box 17, Wageningen, 6700AA, the Netherlands.
Patrick F C WilmsLaboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG, PO Box 17, Wageningen, 6700AA, the Netherlands.
Júlia Patón BaezaLaboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG, PO Box 17, Wageningen, 6700AA, the Netherlands.
Maarten A I SchutyserLaboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG, PO Box 17, Wageningen, 6700AA, the Netherlands.
Lu ZhangLaboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG, PO Box 17, Wageningen, 6700AA, the Netherlands.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The technique of 3D food printing offers the exciting potential to create customized foods. The study aimed to examine how varying composition (using different starch types) affects the 3D printability of formulations and the texture of customized pea-based snacks after post-processing. Edible inks containing a mixture of insoluble pea fibre, pea protein, and different starch types (i.e., native pea starch, pre-gelled pea starch, and potato flakes) were formulated by adding water based on ingredients' water holding capacity (WHC) and evaluated for printability. Furthermore, the printed products were baked at 175 °C for 5, 10, and 15 min to evaluate the fracture behaviour of the post-processed products. Results showed that potato flakes had the highest WHC, followed by pre-gelled pea starch and native pea starch, owing to their microstructural differences. The WHC approach proved effective in arriving at printable samples irrespective of the changes in starch type. Moreover, the range of extrudable formulations with varying ingredient concentrations was broadened when pre-gelled pea starch and potato flakes were used. Microstructural analysis of fresh inks and baked samples indicated that native starch granules partially gelatinized during baking, while all samples showed different levels of dehydration during the baking process based on changes in moisture content. Despite the physicochemical differences that exist between the starch types, fracture properties were largely controlled by baking time. The knowledge gained from this study can facilitate a systematic approach to effectively formulate personalized plant-based foods of desired quality and texture using 3D food printing.

Indexed as

MicrostructureNative starchNutritional compositionPre-gelled starchPrintabilityYoung's modulus

Identifiers

PMID41657717
PMCPMC12876297

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.