Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Publication date: November 2021Source: Food Hydrocolloids, Volume 120Author(s): Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, Jianshe Chen

Source: Food Hydrocolloids - July 1, 2021 Category: Food Science Source Type: research