Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges-Reference-Cited by-同舟云学术

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Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges

Published:2024-09 Issue: Volume:37 Page:100983
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Wu Jinyuan,Zhu Huimin,Li Changjian^ORCID

Publisher

Elsevier BV

Reference91 articles.

1. Personalized nutrition with 3D-printed foods: a systematic review on the impact of different additives;Abedini;Adv. Colloid Interface Sci.,2024

2. The effect of processing on bioactive compounds and nutritional qualities of pulses in meeting the sustainable development goal 2;Acquah;Front. Sustain. Food Syst.,2021

3. Assessment of nutritional quality of water hyacinth leaf protein concentrate;Adeyemi;The Egyptian Journal of Aquatic Research,2016

4. Therapeutic values and nutraceutical properties of shiitake mushroom (Lentinula edodes): a review;Ahmad;Trends Food Sci. Technol.,2023

5. Plant-based proteins: the good, bad, and ugly;Aimutis;Annu. Rev. Food Sci. Technol.,2022

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