Preparing a personalized meal by using soy, cricket, and egg albumin protein based on 3d printing

HIGHLIGHTS

• who: Farnaz Mirazimi and collaborators from the Centre d'Innovació, Recerca Transferència en Tecnologia dels Aliments (CIRTTA), XaRTA, CERTA-UAB Yautepec, Mexico have published the paper: Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing, in the Journal: Foods 2022, 11, x FOR PEER REVIEW 3. Results of 27/07/2022
• what: This study examined the effects of different proteins (soy and in two concentrations (3% and 5%) rheological textural and 3D characteristics. In the present work, protein-rich formulations have been prepared, and different geometries produced . . .
  

   

  

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