Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus

Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various groups of people. This review aims to highlight...

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Detalles Bibliográficos
Autores principales: Guo, Ziang, Arslan, Muhammad, Li, Zhihua, Cen, Shaoyi, Shi, Jiyong, Huang, Xiaowei, Xiao, Jianbo, Zou, Xiaobo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265415/
https://www.ncbi.nlm.nih.gov/pubmed/35804718
http://dx.doi.org/10.3390/foods11131902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265415/
https://www.ncbi.nlm.nih.gov/pubmed/35804718
http://dx.doi.org/10.3390/foods11131902

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