Texture engineering of aquatic protein-based products via 3D food printing

Texture engineering of aquatic protein-based products via 3D food printing

The versatility of 3D printing in digital design and material deposition explored to adjust the internal architecture of a large portion of a protein-based food. The effect of infill density, printing pathways and their combination in customizing textural properties of model products made of protein...

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Bibliographic Details
Main Authors: Mehdi Abdollahi, Maaike Nieuwland, Kjeld van Bommel, Laurice Pouvreau, Anna Ström, Ingrid Undeland
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
3D printing
Personalized food
Protein texturization
Anisotropic texture
Marine proteins
Herring
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352500067X
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http://www.sciencedirect.com/science/article/pii/S266683352500067X

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