期刊论文

Wu, Y

英文

Polymers

2073-4360

2023

15

18

3736-

10.3390/polym15183736

Conceptualization, N.L.; methodology, Z.L.; software, S.L. and S.X.; validation, N.L. and Y.W.; formal analysis, Z.L.; investigation, H.L.; resources, H.L.; data curation, N.L.; writing—original draft preparation, N.L.; writing—review and editing, N.L.; visualization, H.L.; supervision, S.X.; project administration, Y.W.; funding acquisition, H.L. and C.S. All authors have read and agreed to the published version of the manuscript. This work was supported by the National Key Research and Development Program of China (Grant No. 2022YFD1602009), the Innovation Capability Support Program of Shaanxi Province (Grant No. 2023-CX-TD-61), and the Key R&D Program of Shaanxi, China (Grant No. 2023-YBNY-162).

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The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affec...