Dataset for "Augmenting corn starch gel printability for architectural 3D modeling for customized food"

This dataset results from a study that aimed to bolster the printability of normal corn starch (NCS) through integration with pregelatinized (PG) high-amylose starch (G50 and G70, with 55% and 68% amylose contents, respectively) and proteins (soy, wheat, pea protein isolates, and whey protein). The PG starch was prepared by disorganizing the high-amylose starches in 33% CaCl₂ solution and then precipitating them with ethanol.

The dataset contains all raw data for the characteristics (rheological properties, expansion rate, texture, digestibility, height, water loss, and moisture content) of different formulations involving the effects of PG high-amylose type, PG-G70 content, protein type, and soybean protein isolate (SPI) content. It also contains the Origin (Unicode) Project files used to generate the plots shown in the associated paper, "Augmenting corn starch gel printability for architectural 3D modeling for customized food".