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		<title>Gelatin Unlocks the Molecular Secrets of 3D-Printed Pork Mince</title>
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		<pubDate>Thu, 08 Oct 2026 00:13:11 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[3D food printing]]></category>
		<category><![CDATA[fluorescence spectroscopy]]></category>
		<category><![CDATA[food hydrocolloids]]></category>
		<category><![CDATA[gelatin]]></category>
		<category><![CDATA[myofibrillar proteins]]></category>
		<category><![CDATA[oleic acid]]></category>
		<category><![CDATA[palmitic acid]]></category>
		<category><![CDATA[pork mince]]></category>
		<category><![CDATA[protein conformation]]></category>
		<category><![CDATA[Rheology]]></category>
		<category><![CDATA[static quenching]]></category>
		<category><![CDATA[water-holding capacity]]></category>
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					<description><![CDATA[A new Food Chemistry: X study shows that adding 1 percent gelatin transforms 3D-printable pork mince by reshaping the molecular interactions between myofibrillar proteins and fatty acids.]]></description>
		
		
		
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