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Jin-Kyu Rhee

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Open access Sep 2026

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...

Seri Park, Jiho Sohn, Yourim Oh et al. · 0 citations

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