Effects of pre-formulation and post-cooking method on the rheological and gelation properties of 3D printed chicken products
Yexi Yin, Yue Wang, Qingqing Fang, Mingyu Xiang, Xue Zhao, Xinglian Xu, Chao Li
Topics & Concepts
RheologyEmulsionFood scienceChemistrySoybean oil3d printedVegetable oilResponse surface methodologyOlive oilPeanut oilViscosityPalm oilMaterials scienceMathematicsChromatographyComposite materialOrganic chemistryMedicineRaw materialBiomedical engineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchMeat and Animal Product Quality