3D Printing Properties of Heat-Induced Sodium Alginate-Whey Protein Isolate Edible Gel.

87.175 ∗ AB +7.23125 ∗ AC + 11.94 ∗ BC + 143.875 ∗ A 2 − 56.15 ∗ B 2 − 4.76063 ∗ C 2 Analysis of variance (ANOVA) of the response surface model regression equations revealed that the primary terms A, B, and C as well as the interaction terms AB and BC and the secondary terms A 2 , B 2 , and C 2 had highly significant effects on the composite scores, while the interaction term AC had insignificant effect on the composite scores.

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