Basil (Ocimum basilicum) is one of the most important crops with essential oils as well as
polyphenols, phenolics, flavonoids and phenolic acids. This annual plant belongs to mint …

Background Gelling is an important way to texturizing, develop novel products, and carry
bioactive compounds in the food industry. Some proteins and gums demonstrate gelling …

The feasibility of using apple and rose as raw materials for the preparation of 3D printed
dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2: 1, 1: 1, and …

With a rapid ageing population, there is an increasing need for the dysphagia diet because
of the chewing/swallowing difficulty suffered by the elderly. 3D printing is able to create …

The effects of covalent cross-linking of soy protein isolate (SPI-12%) with tannic acid (TA-29,
58, 88,117,146 μmol/g SPI) in an alkaline environment on the structure, antioxidant activity …

Abstract 3D printing of foods is an emerging technique for customized fabrication of food
matrices. Importantly, a well optimized formulation can be an excellent channel to deliver …

Accurate 3D printing of thermo-responsive gel inks is a great challenge as the sol-gel
transition and rheological properties change during extrusion are not easy to precisely …

To improve the molding quality of 3D printed surimi products under the disturbance of self-
gravity and post-processing, the synergistic effect of a microwave 3D print (MW3DP) and …

Influence of lactic acid bacteria (LAB) on gel characteristics of fermentation-induced soy
protein isolate (SPI) gel, including hardness, water holding capacity (WHC), pH, solubility …

This work investigates the 3D printability of potato starch (PS). For this purpose, the structure
and rheological properties of the PS-based ink under hot-extrusion 3D printing (HE-3DP) at …