Enhancement of structural properties of 3D-printed plant-based meat analogs by TGase/laccase
Zhi Cheng(Zhejiang Marine Fisheries Research Institute), Fei Lyu(Zhejiang University of Technology), Yuting Pang(Zhejiang Marine Fisheries Research Institute), Ishtiaq Ahmad(Zhejiang University of Technology), Gaopeng Zhang(Zhejiang University of Technology), Yue Qiu(Zhejiang University of Technology), Aodong Yue(Zhejiang Marine Fisheries Research Institute), Zhangxi Chen(Zhejiang Marine Fisheries Research Institute), Yuting Ding(Zhejiang University of Technology)
Cited by 16
Related Papers
Hot extrusion 3D printing technologies based on starchy food: A review
|Carbohydrate Polymers|2022|85
Effect and mechanism of insoluble dietary fiber on postprandial blood sugar regulation
|Trends in Food Science & Technology|2024|62
Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein
|Critical Reviews in Food Science and Nutrition|2022|57
A comprehensive review of the application of ultrasonication in the production and processing of edible mushrooms: Drying, extraction of bioactive compounds, and post-harvest preservation
|Ultrasonics Sonochemistry|2024|57
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
|International Journal of Biological Macromolecules|2023|42