Plasma Enhances Pea Protein 3D Printability
This is a news story, published by MSN, that relates primarily to * University of Alberta news.
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3D food printerPhys Org
•Researchers find a way to make 3D printed pea gels hold their shape better, strengthening potential for use as food
90% Informative
University of Alberta researchers have improved the 3D printability of a valuable plant protein for use in food.
Pea protein is hypoallergenic, already used as a main ingredient in bread, cereals, plant-based dairy products and meat substitutes.
Researchers mixed pea protein with various formulations of plasma-activated microbubble water, called PAMB .
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