Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Shahbazi, M, Jäger, H, Chen, J et al. (1 more author) (2021) Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects. Food Hydrocolloids. 107054. ISSN 0268-005X

Abstract

Metadata

Authors/Creators:
Keywords: Meat analogue; 3D printing; Biosurfactant; DSC; Oral tribology; Temporal dominance of sensations
Dates:
  • Accepted: 20 July 2021
  • Published (online): 22 July 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: 26 Jul 2021 15:15
Last Modified: 26 Jul 2021 15:15
Status: Published online
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2021.107054

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