Abstract The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P

中文翻译：

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水胶体掺入3D打印猪肉作为吞咽困难食品的可行性研究

摘要 黄原胶和瓜尔胶的单独（0.36%）和组合（0.36%，比例为 0.5:0.5、0.7:0.3 和 0.3:0.7）添加对 3D 打印熟食的流变学、质地和微观结构特性的影响检查了猪肉酱。观察到所有样品的剪切稀化行为和自支撑能力，导致直立打印性能。通过在-18°C冷冻，在100°C加热7分钟，然后冷却到37°C进行后处理，显着（P