Mechanistic insights into water-state-mediated consolidation and texture development in butter-whey protein-fortified potato starch 3-dimensional-printed foods
Abstract
), suggesting facilitated starch hydration, intensified protein-lipid-starch interactions, and strengthened high-temperature network consolidation. The SEM confirmed that formulations with optimized water states developed more continuous and compact microstructures. These molecular and structural features manifested as higher hardness, elasticity, and slower stress relaxation in C7. Correlation analysis linked water state parameters to thermal transitions, microstructural organization, and viscoelastic-textural responses, demonstrating that water binding and mobility play a central physicochemical role in matrix assembly. These findings establish a water-state-mediated mechanism governing the functionality of butter-whey protein-fortified starch-based 3D printing inks.
Fields of Study & Subjects
Food composition and properties
Nanomaterials and Printing Technologies
Nanocomposite Films for Food Packaging
Publication details
- Journal / source
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Volume
- 109
- Issue
- 8
- Pages
- 7844–7859
- Publication date
- 5 May 2026
- Language
- EN