Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying
Most Cited Paper
in Meat and Animal Product Quality
18 Months Post-Publication
Class of 2026
“Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying”
A research intelligence initiative by Pepkio
pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/
Topics
3D food printing · meat analogues · plant proteins · soy protein isolate · gluten · Xanthan gum · pectin · Hydroxypropyl methylcellulose · guar gum · locust bean gum · deep frying · ink viscosity · printing precision · dimensional stability · cooking loss · moisture-fat profile · color attributes · glass-transition-temperature · canola oil
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21. Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459