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
Topics & Concepts
ExtrusionRheologyFood scienceCarrageenanMaterials scienceCoaxialChemistryComposite materialComputer scienceTelecommunicationsMeat and Animal Product QualityAdditive Manufacturing and 3D Printing TechnologiesFood Industry and Aquatic Biology