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Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

Yanmo Pan Zongyuan Han Qinxiu Sun Yang Liu Hongwu Ji Shucheng Liu

Journal of Future Foods2026，Vol.6Issue(3)：P.389-399,11.

Journal of Future Foods2026，Vol.6Issue(3)：P.389-399,11.DOI:10.1016/j.jfutfo.2025.04.007

Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function

Yanmo Pan ¹Zongyuan Han ¹Qinxiu Sun ²Yang Liu ¹Hongwu Ji ¹Shucheng Liu²

作者信息

1. Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Provincial Engineering Laboratory for Marine Biological Products,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China
2. Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control,Guangdong Provincial Engineering Technology Research Center of Seafood,Guangdong Provincial Engineering Laboratory for Marine Biological Products,Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China
折叠

摘要

关键词

3D printing/Minced meat/Surimi/Functional/Nutrition

分类

轻工纺织

引用本文复制引用

Yanmo Pan,Zongyuan Han,Qinxiu Sun,Yang Liu,Hongwu Ji,Shucheng Liu..Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function[J].Journal of Future Foods,2026,6(3):P.389-399,11.

基金项目

supported by china agriculture research System(carS-48) （carS-48）

Scientific and technological innovation Strategy of Guangdong Province(2022a05036) （2022a05036）

Guangdong General Universities Young innovative talents Project(2020KQNcX028) （2020KQNcX028）

Guangdong innovation team of Seafood Green Processing technology(2019KcXtD011) （2019KcXtD011）

the Postgraduate Education innovation Project of Guangdong ocean University(202243) （202243）

Student innovation team Project of Guangdong ocean University(cXtD2025002). （cXtD2025002）

Journal of Future Foods

ISSN：2772-5669

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