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熱(rè)門(mén)搜(sōu)索:
Universal TA質(zhì)構(gòu)儀
Rapid TA質構儀
魚糜彈(dàn)性儀
質構(gòu)儀探(tàn)頭
凝膠強(qiáng)度(dù)測定儀
Rapid TA+質構儀(yí)
肌肉嫩(nèn)度(dù)儀
iDeal TA物性測試儀
化(huà)工物性分(fēn)析儀(yí)
TBUTA-23質(zhì)構(gòu)儀(yí)
RTA-SCP土(tǔ)壤微型貫(guàn)入儀(yí)
納(nà)米(mǐ)粒子(zǐ)高(gāo)效(xiào)自(zì)動收集裝(zhuāng)置
通針性(xìng)測試儀(yí)
RTA-SA土(tǔ)壤粘附力測(cè)定(dìng)儀
茶樹新(xīn)梢嫩度(dù)測(cè)定儀
微針(zhēn)強度測定(dìng)儀
發布時間:2023/7/18
點擊次(cì)數(shù):2228
Plant-based meat analogues manufactured by three-dimensional (3D) food printing technology have increased in popularity nowadays. In this study, we used soy protein isolate (SPI), xanthan gum (XG) and rice starch (RS) as food ink for the 3D printing of fish analogues. We evaluated the printability of SPI/XG/RS food ink at different concentration ratios, and by adjusting the printing parameters, the high printing resolution of filaments (97.36 μm in width) in the range of real fish muscle fibers was successfully achieved. Fish analogues with similar texture properties to real fish meats were obtained by regulating their structural geometries, revealing the ability of 3D printing to tune to the myofiber-like texture of meat analogues. Thus, it was demonstrated that the high-precision 3D printing at the microscale could produce plant-based fish meat-like structures, providing a systematic approach to 3D print food analogues with the favorable mouthfeel.