Recent advances in 3D printing properties of natural food gels: Application of innovative food additives
Recent advances in 3D printing technology have provided a new avenue for food
manufacturing. However, one challenge in 3D printing food is the limited availability of …
manufacturing. However, one challenge in 3D printing food is the limited availability of …
Current and emerging applications of carrageenan in the food industry
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …
additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with …
Recent innovations in emulsion science and technology for food applications
Emulsion technology has been used for decades in the food industry to create a diverse
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …
range of products, including homogenized milk, creams, dips, dressings, sauces, desserts …
3D food printing: Controlling characteristics and improving technological effect during food processing
K Demei, M Zhang, P Phuhongsung… - Food Research …, 2022 - Elsevier
Abstract 3D printing technology has a wide range of application in the food industry. Current
research has focused on the improving printing accuracy and expanding the range of …
research has focused on the improving printing accuracy and expanding the range of …
[HTML][HTML] Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based …
M Shahbazi, H Jäger, R Ettelaie, J Chen - Food Hydrocolloids, 2021 - Elsevier
The fabrication of high-quality low-fat 3D printed foods is strongly dependent on the
development of shear-thinning, viscoelastic, and thixotropic ink with a monomodal particle …
development of shear-thinning, viscoelastic, and thixotropic ink with a monomodal particle …
[HTML][HTML] Printing the future of food: The physics perspective on 3D food printing
The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering
precise and customized food creations. This short review explores the fundamental concepts …
precise and customized food creations. This short review explores the fundamental concepts …
Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge
Fish and other seafood products represent a valuable source of many nutrients and
micronutrients for the human diet and contribute significantly to global food security …
micronutrients for the human diet and contribute significantly to global food security …
Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives
The growing consumer awareness of climate change and the resulting food sustainability
issues have led to an increasing adoption of several emerging food trends. Some of these …
issues have led to an increasing adoption of several emerging food trends. Some of these …
Recent advances in protein-based emulsions: The key role of cellulose
Proteins as natural amphiphilic biopolymers can stabilize emulsions and are attracting
intensive interest due to their abundant resource, good emulsifying properties …
intensive interest due to their abundant resource, good emulsifying properties …
Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing
Y Zhong, B Wang, W Lv, Y Wu, Y Lv, S Sheng - Food Chemistry, 2024 - Elsevier
Abstract Three-dimensional (3D) printing, as an emerging digital production technology, has
recently been receiving increasing attention in food processing. It is important to understand …
recently been receiving increasing attention in food processing. It is important to understand …