# Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks

> Research article (Food Hydrocolloids, 2023) · cited 67× · AI/ML

**Wikidata**: [openalex:W4387456351](https://www.wikidata.org/wiki/openalex:W4387456351)  
**Source**: https://4ort.xyz/entity/rheology-and-3d-printing-characteristics-of-heat-inducible-pea-protein-carrageenan-glycyrrhizic-acid-emulsions-as-edible