Complementary interactions of soy protein isolate and phosphates on the printing precision and texture properties of additive manufacturing meat paste

IF 6.2 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2026-07-06 DOI:10.1016/j.fbio.2026.109437

Minfei Liu, Jibiao Yuan, Shenhui Bi, Yuqian Guan, Yujie Xie, Chaoyue Yang, Yi Zhou, Y F LIU, Qiujin Zhu

引用次数: 0

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大豆分离蛋白和磷酸盐对增材制造肉酱打印精度和质地特性的互补作用

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.

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P/50 cylindrical probe