Development of a 3D Printer for the Manufacture of Functional Food Protein Gels

The use of additive manufacturing is growing in multiple sectors, including food, and its scientific and technological challenges form the subject of much ongoing research. One current hurdle is the implementation of the 3D printing process for meat protein matrices. This article gives an overview o...

Descripción completa

Detalles Bibliográficos
Autores principales: Portanguen, Stéphane, Tournayre, Pascal, Gibert, Paul, Leonardi, Selma, Astruc, Thierry, Mirade, Pierre-Sylvain
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834083/
https://www.ncbi.nlm.nih.gov/pubmed/35159608
http://dx.doi.org/10.3390/foods11030458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834083/
https://www.ncbi.nlm.nih.gov/pubmed/35159608
http://dx.doi.org/10.3390/foods11030458

Ejemplares similares