Walnut protein-based 3D printed cream substitute

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成果类型：

期刊论文

作者：

Li, Hongbo;Wang, Wenting;Li, Na;Liu, Zhenbin;Xu, Dan;...

通讯作者：

Mo, Haizhen;Hu, LB

作者机构：

[Mo, Haizhen; Pu, Huayin; Xu, Dan; Li, Hongbo; Hu, Liangbin; Wang, Wenting; Liu, Zhenbin; Mo, HZ] Shaanxi Univ Sci & Technol, Sch Food Sci & Engn, Xian 710021, Shaanxi, Peoples R China.

[Li, Na] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Changsha 410004, Hunan, Peoples R China.

[Li, Na] Shaanxi Agr Prod Proc Technol Res Inst, Xian 710021, Shaanxi, Peoples R China.

[Liang, Weize] Yabao Pharmaceut Grp Co Ltd, Yuncheng 044602, Shanxi, Peoples R China.

通讯机构：

[Hu, LB ; Mo, HZ] S

Shaanxi Univ Sci & Technol, Sch Food Sci & Engn, Xian 710021, Shaanxi, Peoples R China.

语种：

英文

关键词：

Walnut protein;Cream substitute;3D printing;Xanthan gum;Emulsifying properties

期刊：

Journal of Food Engineering

ISSN：

0260-8774

年：

2023

卷：

357

页码：

111607

DOI：

10.1016/j.jfoodeng.2023.111607

基金类别：

Innovation Capability Support Program of Shaanxi Province [2023-CX-TD-61]; Key Ramp;D Program of Shaanxi, China [2023-YBNY-162]

机构署名：

本校为其他机构

院系归属：

食品科学与工程学院

摘要：

Although walnut protein (WP) is a good source of plant protein, it has a low degree of industrial development and utilization. In this study, we attempted to develop an edible 3D printing WP emulsion using walnut protein for processing and further preparation of walnut protein-based cream alternative. We investigated the feasibility of 3D printing for producing a visually attractive and nutrient-rich walnut protein-based cream substitute through the addition of xanthan gum (XG) (0.0, 0.5, 1.0, 1.5, 2.0 and 2.5%, w/w). The results showed that the addition of XG in WP emulsion promoted the forma...

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