FFood Hydrocolloids3/20/2026Impact of advanced mixing techniques and ink composition on gelation and rheology of alginate-pea-protein-inks in 3D printing for cultivated meatLisa Woelken·Cornelia Rauh·Sabrina Bäther·Klara Dehmlow·Dongwei Wu·Anja Maria Wagemans·José Alberto Rodríguez Agudo·Jens KurreckRead at Food HydrocolloidsTagsAdditive Manufacturing and 3D Printing TechnologiesAutomotive Engineering
