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Aqueous solutions of Konjac glucomannan (KGM)/κ‐Carrageenan (κ‐C) of different ratios (1:2, 1:5, 1:8 and 1:10) and a fixed κ‐C content of 1.5%, were proposed as a new 3D food printing ink. Their thermo‐responsive behaviour was evaluated by temperature ramp rheological tests. This characterisation allowed for the evaluation of the synergistic effect between KGM and κ‐C and gave indications useful to...