Plant oil body as an effective improver for surimi-based 3D printing-Reference-Cited by-同舟云学术

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Plant oil body as an effective improver for surimi-based 3D printing

Published:2024-09 Issue: Volume: Page:104422
ISSN:2214-8604
Container-title:Additive Manufacturing
language:en
Short-container-title:Additive Manufacturing

Author:

Yang Ruizhi,Bao Lingxiang,Liu Yijin,Liang Jia,Zheng Bin,Miao Wenhua,Shi Xuezhi,Gao Pingping,Zhou Rusen,Zhao Yadong^ORCID

Publisher

Elsevier BV

Reference55 articles.

1. Myofibrillar protein oxidation associated with surimi processing and emerging control techniques: A review;Zhu;Trends Food Sci. Tech.,2024

2. Research progress of 3D printing technology in functional food, powering the future of food;Wu;Trends Food Sci. Tech.,2024

3. Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels;Yang;LWT Food Sci. Technol.,2024

4. Effects of vegetable oils on gel properties of surimi gels;Shi;LWT Food Sci. Technol.,2014

5. Investigation on 3D printing of shrimp surimi adding three edible oils;Pan;Foods,2024

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