知识与财富的链接
综述了3D食品打印(Three-dimensional food printing,3D-FP)的应用及发展,从不同角度探讨了用于3D-FP的蛋白质凝胶形成原理及影响要素,进而总结了蛋白质打印油墨组分间的相互作用以及其对蛋白质凝胶理化特性、打印特性的影响,以期为深入应用凝胶品质调控、创新开发新型蛋白质3D-FP产品提供理论依据。
This paper reviews the application and development of three-dimensional food printing (3D-FP), and discusses the formation principle and influencing factors of protein gels for 3D-FP from different angles, and then summarizes the interaction between the components of protein printing inks and their effects on physicochemical and printing properties of protein gels, in order to provide theoretical basis for further application of gel quality control methods and innovative development of novel 3D printed protein products.
