Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing

Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological,...

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Detalles Bibliográficos
Autores principales: Mirazimi, Farnaz, Saldo, Jordi, Sepulcre, Francesc, Gràcia, Alvar, Pujolà, Montserrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367761/
https://www.ncbi.nlm.nih.gov/pubmed/35954010
http://dx.doi.org/10.3390/foods11152244

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367761/
https://www.ncbi.nlm.nih.gov/pubmed/35954010
http://dx.doi.org/10.3390/foods11152244

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