Artificial steak: A 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products
Food security and sustainability are the most urgent problems in worldwide. In the present study, the combinations of egg albumen, pea protein, and gellan gum were optimized to fabricate an artificial steak for specific populations. The relationships among the different components on the texture pro...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000090 |