This is the dataset for the publication "Augmenting corn starch gel printability for architectural 3D modeling for customized food" by Xian et al.: https://doi.org/10.1016/j.foodhyd.2024.110294


In this dataset:

"Raw Data.xlsx" 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-HAS type, PG-G70 content, protein type, and SPI content.

The different *.opju files are plots created using Origin software, used in the publication. The file names correspond to the figure numbers in the publication. For the detailed information regarding the samples tested, refer to the respective figure captions in the publication.
