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3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties
Research article (Food Research International, 2023) · cited 44× · AI/ML
3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties
Summary
3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties is a scholarly article[1].
Key Facts
3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties. Retrieved May 24, 2026, from https://4ort.xyz/entity/3-d-printed-meat-alternatives-based-on-pea-and-single-cell-proteins-and-hydrocolloids-effect-of-paste-formulation-on-pro
MLA“3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/3-d-printed-meat-alternatives-based-on-pea-and-single-cell-proteins-and-hydrocolloids-effect-of-paste-formulation-on-pro.
BibTeX@misc{4ortxyz_3-d-printed-meat-alternatives-based-on-pea-and-single-cell-proteins-and-hydrocolloids-effect-of-paste-formulation-on-pro_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties}}, year = {2026}, url = {https://4ort.xyz/entity/3-d-printed-meat-alternatives-based-on-pea-and-single-cell-proteins-and-hydrocolloids-effect-of-paste-formulation-on-pro}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties — https://4ort.xyz/entity/3-d-printed-meat-alternatives-based-on-pea-and-single-cell-proteins-and-hydrocolloids-effect-of-paste-formulation-on-pro (retrieved 2026-05-24)
