Characterising the influence of milk fat towards an application for extrusion-based 3D-printing of casein−whey protein suspensions via the pH−temperature-route

Release and co-release of model hydrophobic and hydrophilic actives from 3D printed kappa-carrageenan emulsion gels

“…Initially 3DP was primarily concerned with construction materials such as plastic polymers (Rahim, Abdullah, & Md Akil, 2019), ceramics (Z. and metals (Buchanan & Gardner, 2019). However, 3DP research has expanded to encompass various other research avenues including pharmaceuticals (Goyanes, et al, 2017), and edible ingredients such as dough (Fan Yang, Zhang, Prakash, & Liu, 2018), dairy gels (Daffner, Ong, Hanssen, Gras, & Mills, 2021;Daffner, Vadodaria, et al, 2021), chocolate (Lanaro, Desselle, & Woodruff, 2019) and many more, via a variety of methods (Gholamipour-Shirazi, Kamlow, T Norton, & Mills, 2020). 3DP of food is an area of much research interest owing to its ability to create highly customisable products at the point of consumption or sale, and make alterations without the need for moulding or tooling (Sun, et al, 2015).…”

Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives

“…( Shahbazi et al, 2021 ) developed an application of a reduced fat casein-based Pickering emulsions in the 3D printing process to develop functional foods, broadening the micro-biosurfactant utilization in food printing. Similarly ( Daffner et al, 2021 ), presented design and characterisation of casein−whey protein suspensions mixed with dairy fat processed via the pH−temperature-route in preparation for 3D printing. Some researchers showed that the rennet-induced gelation of milk proteins as a potential method for the formation of 3D printed food structures ( Uribe-Alvarez et al, 2021 ), while others investigated 3D printability of the functionalized yogurts on bread, and developed yogurts with bioactive ingredients of high quality and application value ( Hu et al, 2022 ).…”

3D printing to innovate biopolymer materials for demanding applications: A review

“…Casein produces a stable heterogeneous network structure when used in combination with hydrocolloids [136]. Moreover, acid and heat will cause gelation of casein micelles, forming a 3D network structure [137][138][139]. Whey protein is also a mixture of proteins.…”