Effects of κ-carrageenan gum on 3D printability and rheological properties of pork pastes
Jianhang Xu, Yuhang Fan, Qian Chen, Fangda Sun, Min Li, Baohua Kong, Xiufang Xia
Topics & Concepts
RheologyChewinessCarrageenanMaterials scienceDynamic mechanical analysisComposite materialChemistryFood sciencePolymerPolysaccharides Composition and ApplicationsMeat and Animal Product QualityCollagen: Extraction and Characterization