The synergistic effect of κ-carrageenan and l-lysine on the 3D printability of yellow flesh peach gels: The importance of material elasticity in the printing process

This study investigated the effect of κ-carrageenan and l-lysine on the physical, chemical and textural properties of yellow flesh peaches and their suitability for 3D printing. The addition of κ-carrageenan and l-lysine was found to improve the apparent viscosity, elasticity, gel strength, and Youn...

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