Cargando…
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...
Autores principales: | Leelapunnawut, Supanut, Ngamwonglumlert, Luxsika, Devahastin, Sakamon, Derossi, Antonio, Caporizzi, Rossella, Chiewchan, Naphaporn |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
|
Materias: | |
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 |
Ejemplares similares
-
Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions
por: Ngamwonglumlert, Luxsika, et al.
Publicado: (2020) -
Enhanced production of sulforaphane by exogenous glucoraphanin hydrolysis catalyzed by myrosinase extracted from Chinese flowering cabbage (Brassica rapa var. parachinensis)
por: Sangkret, Supakarn, et al.
Publicado: (2019) -
Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH
por: Tripetch, Phattanit, et al.
Publicado: (2023) -
Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers
por: Peñaranda, Irene, et al.
Publicado: (2023) -
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly(TM)” Technology
por: Lamacchia, Carmela, et al.
Publicado: (2021)