Effect of l-cysteine on functional properties and fibrous structure formation of 3D-printed meat analogs from plant-based proteins
Chhychhy Chao, Hyun Jin Park, Hyun Woo Kim
Topics & Concepts
Food scienceCysteineChemistryDisulfide bondTexture (cosmology)GlutenRheology3d printedTasteSensory analysisBiochemistryMaterials scienceBiomedical engineeringComputer scienceEnzymeComposite materialImage (mathematics)Artificial intelligenceMedicineMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactAdditive Manufacturing and 3D Printing Technologies