The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food

3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive pr...

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Veröffentlicht in:	Food chemistry 2025-01, Vol.463 (Pt 1), p.141065, Article 141065
Hauptverfasser:	Liu, Yi, Chen, Kexian, Zeng, Qinglin, Wang, Pengrui, Zhang, Yue
Format:	Artikel
Sprache:	eng
Schlagworte:	3D printing Chicken noodles Dietary fiber In vitro digestion
Online-Zugang:	Volltext
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