Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product

Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product

This work innovatively merges engineered food structures with additive manufacturing technology to tailor food for different dysphagia levels using filamentous Fungus Aspergillus oryzae biomass through a co-axial 3D food printing process. In order to 3D print samples with different textures, calcium...

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Bibliographic Details
Main Authors: Arlete M. Marques, Sara M. Oliveira, Artur J. Martins, Ana I. Bourbon, Neda Rousta, Mohammad J. Taherzadeh, José A. Teixeira, Miguel A. Cerqueira, Lorenzo M. Pastrana
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Texture personalisation
Dysphagia food
Alternative proteins
3D food printing
Mycoprotein
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524002338
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http://www.sciencedirect.com/science/article/pii/S2666833524002338

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