Cargando…

3D Printing of Textured Soft Hybrid Meat Analogues

Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years. Hybrid meat is a next generation meat analogue prepared by the co-processing of both plant and animal protein ingredients at different ratios and...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wang, Tianxiao, Kaur, Lovedeep, Furuhata, Yasufumi, Aoyama, Hiroaki, Singh, Jaspreet
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834039/ https://www.ncbi.nlm.nih.gov/pubmed/35159628 http://dx.doi.org/10.3390/foods11030478

Ejemplares similares

Physico-chemical and Textural Properties of 3D Printed Plant-based and Hybrid Soft Meat Analogs
por: Wang, Tianxiao, et al.
Publicado: (2023)

Meat Analogues: Relating Structure to Texture and Sensory Perception
por: Godschalk-Broers, Layla, et al.
Publicado: (2022)

Goat Meat: Production and Quality Attributes
por: Gawat, Mariero, et al.
Publicado: (2023)

Multitarget preservation technologies for chemical‐free sustainable meat processing
por: Kaur, Ramandeep, et al.
Publicado: (2022)

Investigation into the Physicochemical and Textural Properties of an Iron-Rich 3D-Printed Hybrid Food
por: Schiell, Coline, et al.
Publicado: (2023)

Micro-foaming of plant protein based meat analogues for tailored textural properties
por: Zink, Joël I., et al.
Publicado: (2023)

Fabrication of Hard–Soft Microfluidic Devices Using Hybrid 3D Printing
por: Ruiz, Carlos, et al.
Publicado: (2020)

Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate
por: Ramos-Diaz, J.M., et al.
Publicado: (2023)

Food Texture Design by 3D Printing: A Review
por: Pereira, Tatiana, et al.
Publicado: (2021)

Perceptual Translucency in 3D Printing Using Surface Texture
por: Nagasawa, Kazuki, et al.
Publicado: (2023)

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture
por: Leelapunnawut, Supanut, et al.
Publicado: (2022)

Hybrid 3D-Printed and Electrospun Scaffolds Loaded with Dexamethasone for Soft Tissue Applications
por: Pisani, Silvia, et al.
Publicado: (2023)

Multimaterial Microfluidic 3D Printing of Textured Composites with Liquid Inclusions
por: Li, Xiying, et al.
Publicado: (2018)

3D Printing Microactuators for Soft Microrobots
por: Tyagi, Manav, et al.
Publicado: (2021)

High Protein Yangyu jiaotuan (洋芋搅团): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties
por: Zeng, Fankui, et al.
Publicado: (2023)

Identification of robust and reproducible CT‐texture metrics using a customized 3D‐printed texture phantom
por: Varghese, Bino A., et al.
Publicado: (2021)

Multimaterial 3D Printing: Multimaterial Microfluidic 3D Printing of Textured Composites with Liquid Inclusions (Adv. Sci. 3/2019)
por: Li, Xiying, et al.
Publicado: (2019)

3D Printing of Meat Following Supercritical Fluid Extraction
por: Aditya, Abhilash, et al.
Publicado: (2022)

3D printing based on meat materials: Challenges and opportunities
por: Dong, Hualin, et al.
Publicado: (2022)

3D Printing of Steak-like Foods Based on Textured Soybean Protein
por: Chen, Yangyang, et al.
Publicado: (2021)

3D printing for soft robotics – a review
por: Gul, Jahan Zeb, et al.
Publicado: (2018)

Cryogenic 3D Printing of Super Soft Hydrogels
por: Tan, Zhengchu, et al.
Publicado: (2017)

3D Printed Acoustically Programmable Soft Microactuators
por: Kaynak, Murat, et al.
Publicado: (2023)

Spicy and Aromatic Plants for Meat and Meat Analogues Applications
por: Marc (Vlaic), Romina Alina, et al.
Publicado: (2022)

Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute
por: Yuan, Xinyue, et al.
Publicado: (2021)

Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty
por: Petrat-Melin, Bjørn, et al.
Publicado: (2023)

3D Cell Printed Tissue Analogues: A New Platform for Theranostics
por: Choi, Yeong-Jin, et al.
Publicado: (2017)

Hybrid 3D printed-paper microfluidics
por: Zargaryan, Arthur, et al.
Publicado: (2020)

3D Printing of Concrete-Geopolymer Hybrids
por: Ziejewska, Celina, et al.
Publicado: (2022)

Design Considerations for 3D Printed, Soft, Multimaterial Resistive Sensors for Soft Robotics
por: Shih, Benjamin, et al.
Publicado: (2019)

Utilization of 3D printing technology to facilitate and standardize soft tissue testing
por: Scholze, Mario, et al.
Publicado: (2018)

3D Printing for Soft Tissue Regeneration and Applications in Medicine
por: Pantermehl, Sven, et al.
Publicado: (2021)

3D Printing Soft Matters and Applications: A Review
por: Zhan, Shuai, et al.
Publicado: (2022)

3D-printed liquid metal polymer composites as NIR-responsive 4D printing soft robot
por: Zhang, Liwen, et al.
Publicado: (2023)

Non-linear rheology reveals the importance of elasticity in meat and meat analogues
por: Schreuders, Floor K. G., et al.
Publicado: (2022)

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
por: De Angelis, Davide, et al.
Publicado: (2023)

Expert-guided optimization for 3D printing of soft and liquid materials
por: Abdollahi, Sara, et al.
Publicado: (2018)

3D printing of robotic soft actuators with programmable bioinspired architectures
por: Schaffner, Manuel, et al.
Publicado: (2018)

Characterization of 3D-Printed Moulds for Soft Lithography of Millifluidic Devices
por: Mohd Fuad, Nurul, et al.
Publicado: (2018)

Control-Oriented Modelling of a 3D-Printed Soft Actuator
por: Zolfagharian, Ali, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_u6rfgtrub7l46igb5rqulu8giq