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Textural Properties of Pectin-Carrageenan Hydrogels Produced by Food 3D Printing

S V Popov1, F V Vityazev1, N M Paderin1

  • 1Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", Syktyvkar, Russia.

Doklady. Biochemistry and Biophysics
|January 30, 2026
PubMed
Abstract

Keywords:
3D printingacceptabilityoral processingpectinrheological propertiestextureκ-carrageenan

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