Tailoring texture and functionality of vegetable protein meat analogues through 3D printed porous structures-Reference-Cited by-同舟云学术

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Tailoring texture and functionality of vegetable protein meat analogues through 3D printed porous structures

Published:2025-02 Issue: Volume:159 Page:110611
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lombardi Lorenzo^ORCID,Consalvo Sara,Esposito Claudio^ORCID,Tammaro Daniele^ORCID

Publisher

Elsevier BV

Reference74 articles.

1. Fabrication of porous spherical beads from corn starch by using a 3D food printing system;Ahmadzadeh;Foods,2022

2. The next protein transition;Aiking;Trends in Food Science & Technology,2020

3. The impacts of dietary change on greenhouse gas emissions, land use, water use, and health: A systematic review;Aleksandrowicz;PLoS One,2016

4. The effect of denaturation on the viscosity of protein systems;Anson;Journal of General Physiology,1932

5. Should we stop meating like this? Reducing meat consumption through substitution;Apostolidis;Food Policy,2016

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