3D Printing of Textured Soft Hybrid Meat Analogues.

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作者： Tianxiao,Wang ^[1] ; Lovedeep,Kaur ^[1] ; Yasufumi,Furuhata ^[2] ; Hiroaki,Aoyama ^[2] ; Jaspreet,Singh ^[1]

作者单位： School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.;Riddet Institute, Palmerston North 4442, New Zealand. ^[1] Ajinomoto Co., Inc., Suzuki-cho 3-1, Kawasaki-ku, Kawasaki-shi 210-0801, Japan. ^[2]

关键词 chicken food 3D printing hybrid meat analogues pea protein isolate rheological properties

DOI 10.3390/foods11030478

PMID 35159628

发布时间 2024-08-22

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Foods (Basel, Switzerland)

2022年11卷3期

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3D Printing of Textured Soft Hybrid Meat Analogues.

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3D Printing of Textured Soft Hybrid Meat Analogues.

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Foods (Basel, Switzerland)

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