Texture engineering of aquatic protein-based products via 3D food printing
Journal article, 2025
Protein texturization
Marine proteins
3D printing
Herring
Anisotropic texture
Personalized food
Author
Mehdi Abdollahi
Chalmers, Life Sciences, Food and Nutrition Science
Maaike Nieuwland
Wageningen University and Research
Kjeld van Bommel
Netherlands Organisation for Applied Scientific Research (TNO)
Laurice Pouvreau
Wageningen University and Research
Anna Ström
Chalmers, Chemistry and Chemical Engineering, Applied Chemistry
Ingrid Undeland
Chalmers, Life Sciences, Food and Nutrition Science
Future Foods
26668335 (eISSN)
Vol. 11 100604Tying blue and green resources via 3D food printing for diverse and sustainable future foods
Formas (2021-02349), 2022-01-01 -- 2025-11-30.
Towards a new generation sustainable seafood products–a cross-process approach (CROSS)
Formas (2016-00246), 2016-01-01 -- 2021-12-31.
Subject Categories (SSIF 2025)
Chemical Sciences
Materials Engineering
DOI
10.1016/j.fufo.2025.100604