3D printing of salmon fillet mimic: Imparting printability via high-pressure homogenization and post-printing texturization via transglutaminase
Uma Jingxin Tay, Chaoying Zhou, Hui Wen Lee, Yuyun Lu, Dejian Huang
Topics & Concepts
EmulsionFillet (mechanics)Tissue transglutaminaseFood scienceHomogenization (climate)Oil dropletFish filletChemistryWhey proteinMyofibrilChemical engineeringMaterials scienceChromatographyComposite materialFisheryEnzymeBiochemistryFish <Actinopterygii>BiologyEngineeringBiodiversityEcologyMeat and Animal Product QualityProteins in Food SystemsBotanical Research and Applications