3D Printing of Steak-like Foods Based on Textured Soybean Protein - Chen, Yangyang; Zhang, Min; Bhandari, Bhesh (Foods, 2021)
Keywords: 3-D printers; 3D printing; Alginic acid; Amorphophallus; Animal protein; animal proteins; breasts; Carboxymethyl cellulose; Carboxymethylcellulose; Cellulose; chewiness; Chickens; Environmental impact; Experiments; Food; Food science; Food sources; Guar gum; hardness; hydrocolloids; Hydrogels; Hydroxyethyl celluloses; Malnutrition; Meat industry; NMR; Nuclear magnetic resonance; Nutrition; Plant-based foods; Population; Poultry; Printing; Product development; Proteins; Raw materials; Research methodology; Rheology; Sodium; Sodium alginate; Sodium carboxymethyl cellulose; soy protein; Soybeans; steak-like foods; Substrates; Sustainable development; Texture; textured soybean protein; Three dimensional printing; Viscoelasticity; Xanthan; Xanthan gum; United States--US; China