3D structure reconstruction of plant‐based meat substitute through X‐ray microscopy method
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Wiley Open Access
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| Format: | Artículo Open Access |
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Wiley
2025
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| author | Anna Hu Jinchuang Zhang Aimin Shi Xiaojie Ma Qiang Wang |
| author_facet | Anna Hu Jinchuang Zhang Aimin Shi Xiaojie Ma Qiang Wang Anna Hu Jinchuang Zhang Aimin Shi Xiaojie Ma Qiang Wang |
| collection | Wiley Open Access |
| contents | 3D structure reconstruction of plant‐based meat substitute through X‐ray microscopy method Anna Hu Jinchuang Zhang Aimin Shi Xiaojie Ma Qiang Wang Food Biomacromolecules AbstractObjectivesThe texture of plant‐based meat substitute is closely related to its microstructure. X‐ray microscopy (XRM) is a non‐destructive imaging technology that can provide high‐resolution three‐dimensional (3D) images of the internal structure of objects. XRM can visualize the 3D structure of meat‐like fibrous structure and realize 3D reconstruction of fibrous structure.MethodsThis research method provides a more comprehensive spatial characterization of the plant protein fibrous structure formation process by 3D analysis through several steps of plant‐based meat substitute preparation, freeze‐drying and XRM measurement of the extrudate.Expected OutcomesThe non‐invasive nature of XRM makes it possible to visualize the internal structure without destroying fibrous structure. The research results provide new research methods and theoretical basis for the study of “plant‐based meat substitute” and other foods. 10.1002/fob2.12021 http://creativecommons.org/licenses/by/4.0/ |
| doi_str_mv | 10.1002/fob2.12021 |
| format | Artículo Open Access |
| id | wiley_oa_10_1002_fob2_12021 |
| institution | Wiley Open Access |
| license_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| publishDate | 2025 |
| publisher | Wiley |
| record_format | wiley_oa |
| spellingShingle | 3D structure reconstruction of plant‐based meat substitute through X‐ray microscopy method Anna Hu Jinchuang Zhang Aimin Shi Xiaojie Ma Qiang Wang Food Biomacromolecules 3D structure reconstruction of plant‐based meat substitute through X‐ray microscopy method Anna Hu Jinchuang Zhang Aimin Shi Xiaojie Ma Qiang Wang Food Biomacromolecules AbstractObjectivesThe texture of plant‐based meat substitute is closely related to its microstructure. X‐ray microscopy (XRM) is a non‐destructive imaging technology that can provide high‐resolution three‐dimensional (3D) images of the internal structure of objects. XRM can visualize the 3D structure of meat‐like fibrous structure and realize 3D reconstruction of fibrous structure.MethodsThis research method provides a more comprehensive spatial characterization of the plant protein fibrous structure formation process by 3D analysis through several steps of plant‐based meat substitute preparation, freeze‐drying and XRM measurement of the extrudate.Expected OutcomesThe non‐invasive nature of XRM makes it possible to visualize the internal structure without destroying fibrous structure. The research results provide new research methods and theoretical basis for the study of “plant‐based meat substitute” and other foods. 10.1002/fob2.12021 http://creativecommons.org/licenses/by/4.0/ |
| title | 3D structure reconstruction of plant‐based meat substitute through X‐ray microscopy method |
| topic | Food Biomacromolecules |
| url | https://iadns.onlinelibrary.wiley.com/doi/10.1002/fob2.12021 |