Develop protein-fortified 3D-printable food inks

• Main Author: How, Qiao Xin
• Other Authors: Zhang Yi
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2021
• Subjects: Engineering::Mechanical engineering::Fluid mechanics; Engineering::Manufacturing; Engineering::Mechanical engineering
• Online Access: https://hdl.handle.net/10356/150829
• Institution: Nanyang Technological University

Traditionally, majority of the proteins used for fortification have been derived from animal sources (e.g. whey and casein). Over the past few years there has been a proliferation of newer and more sustainable protein sources such as algae and insects. However, the stigma towards these proteins is h...