Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein
Yaxin Wen, Hyun Woo Kim, Hyun Jin Park
Topics & Concepts
Food scienceMaillard reactionMicrostructureLightnessHueChemistryXyloseRheologyTexture (cosmology)Materials scienceComposite materialCrystallographyFermentationPhysicsArtificial intelligenceImage (mathematics)OpticsComputer scienceMeat and Animal Product QualityAgriculture Sustainability and Environmental ImpactColor perception and design