Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture

Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.6 or 0.9% (w/w) into printing material prior to 3D printing. Rheological properties of modifie...

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Detalles Bibliográficos
Autores principales: Leelapunnawut, Supanut, Ngamwonglumlert, Luxsika, Devahastin, Sakamon, Derossi, Antonio, Caporizzi, Rossella, Chiewchan, Naphaporn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778299/
https://www.ncbi.nlm.nih.gov/pubmed/36553689
http://dx.doi.org/10.3390/foods11243947

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778299/
https://www.ncbi.nlm.nih.gov/pubmed/36553689
http://dx.doi.org/10.3390/foods11243947

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