Instantaneous gelation of acid milk gels via customized temperature-time profiles: Screening of concentration and pH suitable for temperature triggered gelation towards 3D-printing

Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus

“…The lowest η of protein was observed between pH 5.2 and 5.4, which was close to pI. The gelation process can also reduce the temperature dependence under these conditions [43].…”

“…Another study also reported the heating power level between 50 and 80 W. Temperature management of protein solutionphase transitions may be used to meet 3D printing requirements [46]. In another study, temperatures of the sol-gel transition of skim milk retentates at various protein (8-12%) and pH (4.8-5.2) levels were determined [43]. The extra improvement in gel firmness might be due to the simultaneous heat treatment of the acid gels.…”

Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels

“…4 G by studying the change in viscosity versus temperature. The heating increased from 25-60 °C, which decreased the viscosity due to the increase in the molecular kinetic energy, thereby overcoming attractive intermolecular forces [ 54 ].…”

Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration

“…This approach enables controlled spontaneous coagulation of casein and has therefore recently gained interest due to its potential applicability for the 3D printing of casein gels (Nöbel et al . 2021). Compared to fermentation with meso‐ or thermophilic cultures, this coagulation method could reduce processing time and related costs.…”

“…In more detail, while avoiding instant aggregation during the addition of acidic compounds at low temperatures (direct acidification) linked to reduced hydrophobic interactions, a spontaneous formation of coherent gel structures from casein solutions can be induced by the application of a temperature increase (Roefs 1986;Vasbinder et al 2003;Nguyen et al 2016;Thomar and Nicolai 2016;Schäfer et al 2018). This approach enables controlled spontaneous coagulation of casein and has therefore recently gained interest due to its potential applicability for the 3D printing of casein gels (Nöbel et al 2021). Compared to fermentation with meso-or thermophilic cultures, this coagulation method could reduce processing time and related costs.…”