A similar color change to meat would promote the appetite of consumers for meat analogs.
In this study, three-dimensional (3D) printable colorant-containing meat analogs were …

Additive technology (3D printing) is increasingly being used to produce plant-based meat
analogs. However, there are several challenges to fabricating meat analogs using this …

Abstract 3D printing technology produces personalized food for consumers with special
needs. Hence, the current research investigated the rheological properties of the cod protein …

In this study, a meat analogue formulation prepared using different protein sources as a
printable ink for 3D printers and fortified with three different mushroom cultivars (reishi …

Presentation of foods is essential to promote the acceptance of diversified and novel
products. This study examined the color profile, browning index (BI), and structural …

Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced
environmental impact, the global demand for plant protein is increasing. This study …

Cricket (Gryllus bimaculatus) gel was fractionated and mixed with different soybean protein
isolate (SPI) concentrations, and its characteristics were evaluated to determine its potential …

Food security and sustainability are the most urgent problems in worldwide. In the present
study, the combinations of egg albumen, pea protein, and gellan gum were optimized to …

A chicken meat-based snack formulation enriched by bioactive compounds was developed
by optimizing 3D printing parameters and hydrocolloid level (gelatin) by Response Surface …

This work reports the impact of 3D printing technology on the moisture content,
microstructure and sensory perception of gluten-free (GF) snack-bites made using lupin or …