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植物性扇贝闭壳肌的3D打印适性和结构特性：水稻品种直链淀粉含量和糊化特性的影响

3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.

作者信息

Kim Jung Soo, Kim Jiyoon, Seong Gi-Un, Kang Ju-Won, Moon Kwang-Deog

机构信息

School of Food Science and Biotechnology, Kyungpook National University, 80 Daehak-ro, Daegu, 41566, Republic of Korea.

Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang, 50424, Republic of Korea.

出版信息

Curr Res Food Sci. 2025 Aug 13;11:101165. doi: 10.1016/j.crfs.2025.101165. eCollection 2025.

DOI:10.1016/j.crfs.2025.101165
PMID:40896516
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12391289/
Abstract

Image 1.

摘要

图1。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/1f8ab5d1cf09/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/13f1a9714f50/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/b7a87b5e4a49/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/37fcbc0c1554/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/6449477a3bdf/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/1f8ab5d1cf09/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/13f1a9714f50/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/b7a87b5e4a49/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/37fcbc0c1554/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/6449477a3bdf/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4374/12391289/1f8ab5d1cf09/gr4.jpg

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3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars.植物性扇贝闭壳肌的3D打印适性和结构特性：水稻品种直链淀粉含量和糊化特性的影响
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本文引用的文献

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Curr Res Food Sci. 2024 Sep 27;9:100847. doi: 10.1016/j.crfs.2024.100847. eCollection 2024.
2
Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods.植物性海鲜替代品：关于这些食品的营养、蛋白质与风味相互作用以及加工的当前见解。
Curr Res Food Sci. 2024 Sep 17;9:100860. doi: 10.1016/j.crfs.2024.100860. eCollection 2024.
3
Study of starch molecular structure-property relations provides new insight into slowly digested rice development.
研究淀粉的分子结构与性能关系为开发缓慢消化稻米提供了新的视角。
Food Res Int. 2024 Oct;194:114887. doi: 10.1016/j.foodres.2024.114887. Epub 2024 Aug 14.
4
Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels.花色苷、可溶性膳食纤维和蜡质大米淀粉的相互作用：它们对淀粉凝胶的抗冻融稳定性、水分迁移以及糊化、流变和微观结构特性的影响。
Int J Biol Macromol. 2024 Aug;274(Pt 2):133174. doi: 10.1016/j.ijbiomac.2024.133174. Epub 2024 Jun 14.
5
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Food Res Int. 2024 Jul;187:114310. doi: 10.1016/j.foodres.2024.114310. Epub 2024 Apr 17.
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Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions.不同打印参数和热加工条件下虾糜的3D打印研究
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