The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

The three‐dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. The effects of the different amounts of potato starch, corn starch, tapioca starch, and cross‐linked starch (CLS) (0%, 3%, 6%, or 9%, respectively) on the 3D pri...

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Detalles Bibliográficos
Autores principales: Pan, Yanmo, Sun, Qinxiu, Liu, Yang, Wei, Shuai, Xia, Qiuyu, Zheng, Ouyang, Liu, Shucheng, Ji, Hongwu, Deng, Chujin, Hao, Jiming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194762/
https://www.ncbi.nlm.nih.gov/pubmed/34136165
http://dx.doi.org/10.1002/fsn3.2257

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194762/
https://www.ncbi.nlm.nih.gov/pubmed/34136165
http://dx.doi.org/10.1002/fsn3.2257

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