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Updated: Jan 31, 2026

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通过食品3D打印制造的pectin-Carrageenan水凝的纹理特性

S V Popov1, F V Vityazev1, N M Paderin1

  • 1Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", Syktyvkar, Russia.

Doklady. Biochemistry and biophysics
|January 30, 2026
PubMed
概括

使用pectin和kappa-carrageenan3D打印食用凝表明,较高的kappa-carrageenan含量可以提高打印能力和质地. 高甲基丁凝较柔软,更适合吞和品味,从而可以实现个性化的营养应用.

关键词:
通过3D打印打印3D打印.可以接受的可接受性.口腔处理是口腔处理.质素 (pectin) 是一种质素.具有风湿学性质的物质.质地 质地 质地κ - 卡拉基安南

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