Impact of poly-γ-glutamic acid addition and pH changes on the 3D-food printability of cookie dough - Jeong, Ha Eun; Lee, Chang Joo; Min, Sea C. (Food science and biotechnology, 2025)
Keywords: Biotechnology; cookies; Dough; Extrudability; Food science; Glutamic acid; Hardness; Loss modulus; modulus of elasticity; Parameter modification; pH effects; Physical properties; poly-γ-Glutamic acid; Rheological properties; Shear modulus; Storage modulus; Subtilisin; Three dimensional printing; Yield stress; 식품과학; Printability; Fused deposition modeling; Cookie dough; 3D printing