Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels

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Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels

Surimi has gained popularity as a food-grade ink for the creation of novel 3D-printed foods. However, existing research predominantly focus on the printability of surimi and the resulting printed models, with limited attention given to the post-processing of these 3D-printed structures. Towards this...

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Bibliographic Details
Published in:	LWT
Main Author:	Yang Z.; Lu K.; Zhao Y.; Shi X.; Mao W.; Zheng B.; Xu Y.; Gao P.; Zhou R.
Format:	Article
Language:	English
Published:	Academic Press 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85189024462&doi=10.1016%2fj.lwt.2024.115957&partnerID=40&md5=4ad4ec768d12328ac223391e4e3b08f8

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