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Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing

Sun Min Kim, Yaxin Wen, Hyun Woo Kim, Hyun Jin Park

2022Journal of Food Engineering45 citationsDOI

Topics & Concepts

ExtrusionRheologyFood scienceCarrageenanMaterials scienceCoaxialChemistryComposite materialComputer scienceTelecommunicationsMeat and Animal Product QualityAdditive Manufacturing and 3D Printing TechnologiesFood Industry and Aquatic Biology
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing | Litcius