Evidence map›Paper›PMID 42450512›Full record

ArticleFoods (Basel, Switzerland)2026

Rheology, Printability, and Texture of Extrusion-Based 3D-Printed Self-Supporting Soft Gels Formulated with Pea and Chickpea Proteins.

Marco Menegon, Laura Piazza

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
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

2 authors.

Marco MenegonDepartment of Environmental Science and Policy, Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy.ORCID 0009-0005-6687-1428
Laura PiazzaDepartment of Environmental Science and Policy, Università degli Studi di Milano, Via Mangiagalli 25, 20133 Milan, Italy.ORCID 0000-0003-0398-1636

Funding

Ministero dell'università e della ricerca D93C22000890001
6 · The paper itself

Abstract

Predicting printability and final texture in extrusion-based 3D printing of soft, self-supporting food gels remains challenging, particularly when realistic plant-based ingredients are used instead of simplified model systems. In this study, two plant protein-hydrocolloid inks based on commercial pea protein isolate (PPI) and chickpea protein concentrate (CPC) were developed and compared within the same hydrocolloid framework (0.36% low-acyl gellan gum and 1.00% xanthan gum). The formulations differed in protein ingredient level, moisture content, sorbitol concentration, and salt origin, allowing evaluation of how complete formulation design governs rheology, printability, and texture. The CPC-based ink showed higher yield stress than the PPI-based ink (158.10 ± 18.17 vs. 119.56 ± 18.84 Pa), whereas both inks exhibited similar shear-thinning behavior (

Indexed as

3D food printingprintabilityrheology

Identifiers

PMID42450512
PMCPMC13362415

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

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.