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Fabrication, molecular mechanism, and property characterization of chicken 3D-analogs using protein-protein

Ibrahim Khalifa1, Zhihua Li2, Xiaobo Zou2

  • 1Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates; Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University Zhenjiang, Jiangsu 212013, China; Food Technology Department, Faculty of Agriculture, Benha University, 13736, Moshtohor, Egypt.

Food Chemistry
|January 6, 2026
PubMed

Keywords:
3D printingChicken analogsMechanismProtein-protein multiple ligand binding

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