Construction and mechanism of mycoprotein-based meat analogue fibrous structures under the coupled effects of sodium alginate, 3D printing, and freezing

作者：Chengpu Chen, Yifei Gao, Hui Xu, Dan Yang, Guanghong Zhou, Keping Ye · 发表于：Food Hydrocolloids · 年份：2026 · DOI：10.1016/j.foodhyd.2026.112427 · 被引用次数：7 · 研究领域：Meat and Animal Product Quality、Nanocomposite Films for Food Packaging、Proteins in Food Systems