3D Printing of Steak-like Foods Based on Textured Soybean Protein

• Published in: Foods Vol. 10; no. 9; p. 2011
• Main Authors: Chen, Yangyang, Zhang, Min, Bhandari, Bhesh
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 26.08.2021; MDPI
• Subjects: 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

Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foo...