Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs

This study investigated the physico-chemical and textural properties of 3D-printed pea protein-only and pea protein-chicken-based hybrid meat analogs. Both pea protein isolate (PPI)-only and hybrid cooked meat analogs had a similar moisture content of approximately 70%, which was similar to that of...

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Detalles Bibliográficos
Autores principales: Wang, Tianxiao, Kaur, Lovedeep, Beniwal, Akashdeep Singh, Furuhata, Yasufumi, Aoyama, Hiroaki, Singh, Jaspreet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10363036/
https://www.ncbi.nlm.nih.gov/pubmed/37199825
http://dx.doi.org/10.1007/s11130-023-01068-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10363036/
https://www.ncbi.nlm.nih.gov/pubmed/37199825
http://dx.doi.org/10.1007/s11130-023-01068-4

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