The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food
Yi Liu, Kexian Chen, Qinglin Zeng, Pengrui Wang, Yue Zhang
Topics & Concepts
Food scienceDietary fiberBranAbsorption of waterChemistryFiberWheat flourExtrusionStarchChicken breastViscosityMealDigestion (alchemy)Materials scienceRaw materialComposite materialChromatographyOrganic chemistryFood composition and propertiesMeat and Animal Product QualityAdditive Manufacturing and 3D Printing Technologies