Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review
Z Fan, P Cheng, P Zhang, G Zhang, J Han - International Journal of …, 2022 - Elsevier
The exceptional network assembly of natural polysaccharides/proteins-based hydrogels
offers favorable biological characteristics and tunable physical properties making them ideal …
offers favorable biological characteristics and tunable physical properties making them ideal …
Extrusion-based 3D food printing: printability assessment and improvement techniques
The food industry is seriously considering 3D printing technology as demand for
personalized and customized food is rising. Printability is one of the critical parameters to …
personalized and customized food is rising. Printability is one of the critical parameters to …
Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides
K Xu, C Wu, G Fan, X Kou, X Li, T Li, J Dou… - International Journal of …, 2023 - Elsevier
A soybean protein isolate (SPI)-apricot polysaccharide gel with hypolipidemic activity that
can be used for 3D printing was prepared and the mechanism of its gel formation was …
can be used for 3D printing was prepared and the mechanism of its gel formation was …
High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: application to lipid-enhanced surimi 3D printing
Y Wang, D Hu, W Yue, J You, T Yin, J Rong, R Liu… - Food …, 2024 - Elsevier
This study explores the use of exogenous lipid fortification and 3D printing technologies in
the production of innovative surimi products. Specifically, the study focuses on stabilizing …
the production of innovative surimi products. Specifically, the study focuses on stabilizing …
[HTML][HTML] Advances in the potential application of 3D food printing to enhance elderly nutritional dietary intake
Y Xie, Q Liu, W Zhang, F Yang, K Zhao, X Dong… - Foods, 2023 - mdpi.com
The contradiction between the growing demand from consumers for “nutrition &
personalized” food and traditional industrialized food production has consistently been a …
personalized” food and traditional industrialized food production has consistently been a …
Preparation and 3D printing of high internal-phase Pickering emulsions stabilized by chicken egg white microgel
In this study, the effects of heating temperature (70° C, 80° C, 90° C) and egg white dosage
(5%, 7.5%, 10%) on the physicochemical properties of chicken egg white microgels …
(5%, 7.5%, 10%) on the physicochemical properties of chicken egg white microgels …
[HTML][HTML] 3D printing based on meat materials: Challenges and opportunities
H Dong, P Wang, Z Yang, X Xu - Current Research in Food Science, 2023 - Elsevier
Abstract Three-dimensional (3D) printing, as an emerging technology, is driving great
progress in the food industry. In the meat field, 3D printing is expected to replace the …
progress in the food industry. In the meat field, 3D printing is expected to replace the …
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
R Guo, L Liu, Y Huang, M Lv, Y Zhu, Z Wang… - Food Research …, 2023 - Elsevier
To investigate the change of ionic strength on the gel characteristics during the processing
of mung bean protein-based foods, the effects of NaCl and CaCl 2 at different concentrations …
of mung bean protein-based foods, the effects of NaCl and CaCl 2 at different concentrations …
The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property
Y Liu, Z Tan, X Xu, J Liu, B Zhu, X Dong - Food Hydrocolloids, 2023 - Elsevier
The high internal phase emulsions (HIPEs) are suitable for 3D printing because of their
good self-supporting and shear-thinning. However, the HIPEs prepared from single …
good self-supporting and shear-thinning. However, the HIPEs prepared from single …
Potato flour, oat bran, and inulin as functional ingredients in gluten-free biscuits: Glycemic index reduction and physicochemical characterization improvement
R Zhao, N Li, Q Liu, W Liu, L Zhang, H Hu - Food and Bioprocess …, 2023 - Springer
Low glycemic index (GI) food which is nutritious would be far more desirable for health. Oat
bran and inulin have a wide range of food applications, as an additive to reduce the GI and …
bran and inulin have a wide range of food applications, as an additive to reduce the GI and …