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Three-dimensional printing and its application to legume proteins: A review

Chakraborty, P and Eqbal, MD and Ahmed, J (2022) Three-dimensional printing and its application to legume proteins: A review. In: Legume Science .

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Official URL: https://doi.org/10.1002/leg3.172


Additive manufacturing, or three-dimensional printing (3DP) technology, has been recently explored in every field of science and technology for its unique features and ease of operation. 3DP technology has a wide range of applications in the food industry. The technology has enormous potential for the development of functional foods, for food and drug delivery, and for people with special needs, including dysphagia patients. This review envisages the recent interest in plant proteins and the development of food products using additive manufacturing (3DP), which is an exciting opportunity for the food industry and legume producers. The development of the formulation prior to printing requires a thorough rheological characterization for the smooth operation of the printer and fidelity. The steady flow properties and viscoelasticity of legume proteins, as well as their role in 3DP, are elucidated. Finally, this review provides insights into the current state of legume protein-based 3DP and food product development. © 2022 The Authors. Legume Science published by Wiley Periodicals LLC.

Item Type: Journal Article
Publication: Legume Science
Publisher: John Wiley and Sons Inc
Additional Information: The copyright for this article belongs to John Wiley and Sons Inc
Keywords: 3D printing; fused deposition model; legume proteins; shape fidelity; shear thinning; viscosity
Department/Centre: Division of Electrical Sciences > Electrical Engineering
Date Deposited: 25 Jan 2023 06:41
Last Modified: 25 Jan 2023 06:41
URI: https://eprints.iisc.ac.in/id/eprint/79496

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