Effects of Hydrogel-to-Oleogel Ratio and Potato Protein Isolate Concentration on the 3D Printing and Post-Heating Properties of Food-Grade Bigels
This study investigated the effects of the hydrogel-to-oleogel ratio and potato protein isolate (PPI) concentration on the printing and post-heating properties of food-grade bigels. Bigels with hydrogel-to-oleogel ratios of 10:0, 7:3, 5:5, 3:7, and 0:10 were evaluated for physical stability, rheological behavior, struc...