Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

The fabrication of high-quality low-fat 3D printed foods is strongly dependent on the development of shear-thinning, viscoelastic, and thixotropic ink with a monomodal particle size distribution. In this study, oil was partially or totally replaced with hydrophobically modified biosurfactants (acetylated starch, octenyl succinic anhydride starch, ethyl (hydroxyethyl) cellulose, and dodecenyl succinylated inulin) in a soy protein-based emulsion...