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3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation

Jian Song Tan, Wei Long Ng

2025Food and Bioprocess Technology7 citationsDOI

Topics & Concepts

Texture (cosmology)Fish <Actinopterygii>Food scienceChemistryEnvironmental scienceFisheryBiologyComputer scienceArtificial intelligenceImage (mathematics)Additive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchCephalopods and Marine Biology
3D Printing of Salmon Sashimi Analogues Using Fish-Derived Food Inks: Printability, Texture, and Nutritional Evaluation | Litcius