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Patrick F.C. Wilms

Wageningen University & Research

Wageningen

Netherlands

  • Wageningen University & Research

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Scholarly Papers (1)

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Ingredient-Water Interactions Influence the 3d Printability of Pea-Based Food Materials

Number of pages: 22 Posted: 04 Jul 2025
Aaditya Venkatachalam, Patrick F.C. Wilms, Rashmi Bhat, Gert-Jan Goudappel, Maarten Schutyser and Lu Zhang
Wageningen University & Research, Wageningen University & Research, Wageningen University & Research, affiliation not provided to SSRN, Wageningen University and Research (WUR) and Wageningen University and Research (WUR)
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Abstract:

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Composition, Pea protein, Farinograph, WHC, TD-NMR, Water binding, Printing precision