Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, r...

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Hlavní autoři:	Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-01-01
Edice:	Foods
Témata:	shrimp surimi oil three dimensional printing physical properties rheological properties textural properties
On-line přístup:	https://www.mdpi.com/2304-8158/13/3/429
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