Effect of Non-Meat Protein Addition on the 3D Printing Performance of Chicken Meat
In this study, three types of non-meat proteins, including soybean protein, wheat gluten, and whey protein, were used as additives to improve the 3D printing performance of chicken meat. The effects of non-meat proteins on rheological behavior, textural properties, moisture characteristics, and the...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/1015 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|