Pickering emulsion ink in additive manufacturing: A state-of-the-art review
The number of studies using Pickering emulsion (PE) as printing ink in the 3D printing
process has been increasing. PE is an emulsion system stabilized by particles irreversibly …
process has been increasing. PE is an emulsion system stabilized by particles irreversibly …
Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing
PM de Farias, JRV Matheus… - … Journal of Food …, 2024 - Wiley Online Library
Three‐dimensional food printing (3DFP) can produce foods with tailored nutritional content,
complex shapes and textures. This technology requires food formulations (food inks) with …
complex shapes and textures. This technology requires food formulations (food inks) with …
Screen printing of catechu (Senegalia catechu)/guar gum based edible ink for food printing and packaging applications
Senegalia catechu is an excellent substitute for synthetic pigments; nevertheless, it is
necessary to mix pigment with binder and functional agents. In this study, Senegalia catechu …
necessary to mix pigment with binder and functional agents. In this study, Senegalia catechu …
3D printing of curcumin enriched Pickering emulsion gel stablized by pea protein-carrageenan complexes
Z Liu, S Ha, C Guo, D Xu, L Hu, H Li, S Hati, H Mo - Food Hydrocolloids, 2024 - Elsevier
Abstract 3D printable Pickering emulsion (PE) gel containing curcumin (CCM) was produced
stablized by pea protein isolate (PPI)/k-carrageenan (KG) complex particles. The PPI/KG …
stablized by pea protein isolate (PPI)/k-carrageenan (KG) complex particles. The PPI/KG …
Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks
Protein-based emulsion gels, especially those induced by heat, have been widely used in
food 3D printing. However, the rheology and texture of protein-based gels are important …
food 3D printing. However, the rheology and texture of protein-based gels are important …
Fabrication of starch-based oleogels using capillary bridges: Potential for application as edible inks in 3D food printing
W Miao, Y Fu, Z Zhang, Q Lin, X Li, S Sang… - Food …, 2024 - Elsevier
Food-grade oleogels may be used as edible inks in 3D food printing applications. However,
there is currently a lack of simple and robust methods of fabricating oleogel-based edible …
there is currently a lack of simple and robust methods of fabricating oleogel-based edible …
Protein-stabilized Pickering emulsion interacting with inulin, xanthan gum and chitosan: Rheological behavior and 3D printing
Physical stability and lipid digestion of protein-stabilized Pickering emulsions interacting
with polysaccharides have been emphasized in our previous investigation. However, the …
with polysaccharides have been emphasized in our previous investigation. However, the …
Modulating the properties of myofibrillar proteins-stabilized high internal phase emulsions using chitosan for enhanced 3D-printed foods
F Zhang, P Wang, M Huang, X Xu - Carbohydrate Polymers, 2024 - Elsevier
The 3D printability of myofibrillar proteins (MP)-based high internal phase emulsions
(HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations …
(HIPEs) is a concern. This study investigated the influence of chitosan (CS) concentrations …
Incorporation of fucoxanthin into 3D printed Pickering emulsion gels stabilized by salmon by-product protein/pectin complexes
The remarkable performance of fucoxanthin (FX) in antioxidant and weight loss applications
has generated considerable interest. However, the application of fucoxanthin in the food and …
has generated considerable interest. However, the application of fucoxanthin in the food and …
Fabrication and characterization of emulsion-template oleogels assembled from octenyl succinic anhydride starch/chitosan electrostatic complexes
W Miao, DJ McClements, Z Zhang, Q Lin, H Ji, J Wang… - Food …, 2024 - Elsevier
The creation of solid fat substitutes using food-grade biopolymers is currently an important
focus of food researchers trying to develop healthier food products. In this study, emulsion …
focus of food researchers trying to develop healthier food products. In this study, emulsion …