Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture
Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (<i>w/w</i>) into printing material prior to 3D printing. Rheological pr...
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
MDPI AG
2022-12-01
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| سلاسل: | Foods |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/11/24/3947 |