Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels
Surimi has gained popularity as a food-grade ink for the creation of novel 3D-printed foods. However, existing research predominantly focus on the printability of surimi and the resulting printed models, with limited attention given to the post-processing of these 3D-printed structures. Towards this...
| 出版年: | LWT |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Academic Press
2024
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85189024462&doi=10.1016%2fj.lwt.2024.115957&partnerID=40&md5=4ad4ec768d12328ac223391e4e3b08f8 |