Preparation and Product Characterization of Microwaveable Food Using <i>Lentinus edodes</i> Protein through 3D Printing

Preparation and Product Characterization of Microwaveable Food Using <i>Lentinus edodes</i> Protein through 3D Printing

The <i>Lentinus edodes</i> protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio...

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Bibliographic Details
Main Authors: Na Li, Hongbo Li, Zhenbin Liu, Shuang Lv, Suya Xie, Chunyang Shi, Yue Wu
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Polymers
Subjects:
<i>Lentinus edodes</i> protein
potato flour
xanthan gum
3D printing
microwaveable food
Online Access:https://www.mdpi.com/2073-4360/15/18/3736

Internet

https://www.mdpi.com/2073-4360/15/18/3736

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