Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference34 articles.
1. Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi;Bao;Food Science,2020
2. Myofibrillar protein structure and gel properties of Trichiurus Haumela surimi subjected to high pressure or high-pressure synergistic heat;Chen;Food and Bioprocess Technology,2020
3. Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalised in-between meals;Chow;Food Hydrocolloids,2021
4. Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food;Dick;Food Hydrocolloids,2020
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1. Ca2+-nano starch-lutein endowed 3D printed surimi with antioxidation and mutual reinforcing transmembrane transport mechanisms via hepg2 and caco-2 cells model;Food Research International;2024-09
2. Research progress of 3D printing technology in functional food, powering the future of food;Trends in Food Science & Technology;2024-07
3. Performance and protein conformation of thermally treated silver carp (Hypophthalmichthys molitrix) and scallop (Argopecten irradians) blended gels;Journal of the Science of Food and Agriculture;2024-05-31
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