Optimizing Tilapia-based surimi ink for 3D printing: Enhancing physicochemical properties and printability with Ulva powder.

Autor: Han N; Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan 48513, Republic of Korea., Baek S; Department of Smart Green Technology Engineering, Pukyong National University, Busan 48513, Republic of Korea., Alauddin AAD; Department of Smart Green Technology Engineering, Pukyong National University, Busan 48513, Republic of Korea., Jo H; Department of Smart Green Technology Engineering, Pukyong National University, Busan 48513, Republic of Korea., Ma Y; College of Chemistry and Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao 266000, China., Lee S; Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan 48513, Republic of Korea; Department of Smart Green Technology Engineering, Pukyong National University, Busan 48513, Republic of Korea. Electronic address: sglee1125@pknu.ac.kr., Bae JE; Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan 48513, Republic of Korea. Electronic address: wise123@pknu.ac.kr.

Publikováno v: Food chemistry [Food Chem] 2024 Oct 22; Vol. 464 (Pt 2), pp. 141759. Date of Electronic Publication: 2024 Oct 22.