Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions-Reference-Cited by-同舟云学术

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Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions

Published:2024 Issue: Volume:8 Page:100745
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Pan Yanmo^ORCID,Sun Qinxiu,Liu Yang,Wei Shuai,Han Zongyuan,Zheng Ouyang,Ji Hongwu,Zhang Bin,Liu Shucheng^ORCID

Publisher

Elsevier BV

Reference46 articles.

1. Separation of ovotransferrin from egg white by immobilized metal affinity chromatography;Al-Mashikiii;Agric. Biol. Chem.,1987

2. The effect and mechanism of four drying methods on the quality of tilapia fillet products;Cao;Food Frontiers,2022

3. Effects of pH, high pressure processing, and ultraviolet light on carotenoids, chlorophylls, and anthocyanins of fresh fruit and vegetable juices;Chandra;eFood,2021

4. 3D printing technology: the new era for food customization and elaboration;Dankar;Trends Food Sci. Technol.,2018

5. Vacuum frying of selected shellfish products. Eurasian;Diamante;J. Food Sci. Technol.,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

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