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Phys Org

Phys Org

Researchers find a way to make 3D printed pea gels hold their shape better, strengthening potential for use as food

Phys Org
Summary
Nutrition label

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 .