Post by Food Engineering - TU Dresden

🎉 Two new publications have just been released by our Chair of Food Engineering in the Journal of Applied Rheology: 'Rheological analysis of swelling food soils for optimized cleaning in plant-based food production' by Christiane Drechsel, Susann Zahn, Anja Maria Wagemans & Harald Rohm (2025). This paper examines how the swelling behavior and rheological properties of food soil layers can be characterized to optimize cleaning strategies in plant-based production processes. 'Influence of pea protein on alginate gelation behaviour: Implications for plant-based inks in 3D printing' by Sabrina Bäther, Lisa Woelken, Kerstin Risse, Christoph S. Hundschell und Anja Maria Wagemans (2025). The study explores how the inclusion of pea protein affects the gelation of alginate systems, with relevance for the development of plant-based inks for 3D food printing. This work represents the final chapter of Sabrina’s doctoral thesis, and we are proud to see it contributing to the field. #FoodEngineering #AppliedRheology #PlantProteins #3DPrinting #SustainableFood #TUDresden #Lebensmitteltechnik #TUD