Alkali-heat treatment synergistic gelation of yeast protein and konjac glucomannan/xanthan gum: Molecular mechanism and its application in 3D-printed meat analogs.
Although 3D-printed meat simulation has achieved a satisfactory level of visual similarity, significant differences in textural properties compared to real meat remain a critical challenge in this field. This study proposed a "alkali-heat treatment protein-polysaccharide synergistic gel structure reinforcement" strateg...