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

Shahbazi, M, Jäger, H, Ettelaie, R orcid.org/0000-0002-6970-4650 et al. (1 more author) (2021) Construction of 3D printed reduced-fat meat analogue by biosurfactants. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks. Food Hydrocolloids. 106967. p. 106967. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
Keywords: Printable ink; Surface-active biopolymers; Coil-overlap parameter; Radius of gyration; Strain sweep; Creep recovery; 3-ITT; CLSM
Dates:
  • Accepted: 11 June 2021
  • Published (online): 15 June 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 23 Jun 2021 14:15
Last Modified: 23 Jun 2021 14:15
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2021.106967

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