Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance DOI
Ruizhi Yang, Zhi Cheng, Yadong Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116486 - 116486

Published: April 1, 2025

Language: Английский

Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review DOI Open Access

Ruizhi Yang,

Nasra Seif Juma,

Yadong Zhao

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(1)

Published: Jan. 1, 2025

Abstract Gelation and gel properties are crucial to surimi‐based seafood products, many factors significantly influence surimi quality. Although physical chemical modifications can improve performance, challenges such as high cost, difficulties in industrialization environmental pollution pose significant barriers their practicality. Natural additives offer a promising alternative by reinforcing improving the characteristics of through mechanisms protein conformational transformation, denaturation, altered forces. By incorporating different substances into gel, it is possible tune interaction between myofibrillar proteins, thus enhancing gelation process achieving desired textural profiles. This review comprehensively explored influencing chemistry, with focus on how natural lipids, polysaccharides, salts, enzymes, extracts impact properties. It elucidated these proposed general model substance proteins. Furthermore, this well established interrelation performance mechanism enhancement effects typical gels provided new insights tuning adding specific physicochemical properties, facilitating production high‐quality products satisfactory food industry.

Language: Английский

Citations

3
Interface engineering of plant oil body for an innovative food ingredient: A review DOI
Ruizhi Yang,

Haotian Deng,

Yadong Zhao

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104954 - 104954

Published: March 1, 2025

Language: Английский

Citations

1
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions DOI Creative Commons
Qin Zhou, Zhihua Li, Xiaowei Huang

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(2), P. 94 - 94

Published: Jan. 27, 2025

This review examines recent advancements in gel-based 3D and 4D food-printing technologies, with a focus on their applications personalized nutrition functional foods. It emphasizes the critical role of tunable rheological mechanical properties gels such as starch, protein, Pickering emulsions, which are essential for successful printing. The further explores food printing, highlighting stimuli-responsive mechanisms, including color changes deformation induced by external factors like temperature pH. These innovations enhance both sensory printed foods, advancing opportunities personalization. Key findings from studies presented, demonstrating potential various to address dietary challenges, dysphagia, enable precise nutritional customization. integrates cutting-edge research, identifies emerging trends underscores pivotal materials producing high-quality 3D-printed Additionally, it highlights emulsions lipid expanding functionality structural diversity. Overall, this work provides comprehensive foundation future research practical

Language: Английский

Citations

0
Large deformation of food gels: Influencing factors, theories, models, and applications—A review DOI
Bing Hu, Yulong Zhang, Lingyu Han

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 204, P. 115933 - 115933

Published: Feb. 6, 2025

Language: Английский

Citations

0
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species DOI Creative Commons
Yijin Liu,

Xinyan Tong,

Jiajia Li

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 501 - 501

Published: Feb. 5, 2025

Samples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms chemical composition, protease activity, gelling chemistry, gel properties 3D printability. It has found that with high protein content, low fat concentration, activity endogenous (cathepsin B, cathepsin L, D, calpain serine protease) TVB-N showed better capacity properties. However, the printability was more relevant to apparent viscosity. The viscosity between 5000 Pa·s 12,000 yielded printing performance as indicated by higher accuracy than 97% less cooking loss. This study clarified effects on corresponding gelation properties, successfully established relationships performance, thus providing new insights exploring sources developing techniques.

Language: Английский

Citations

0
Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties DOI
Ruizhi Yang,

Haotian Deng,

Lingxiang Bao

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144384 - 144384

Published: April 1, 2025

Language: Английский

Citations

0
Peanut oil body as a food-grade ink for 3D printing: Preparation, characterization and performance DOI
Ruizhi Yang, Zhi Cheng, Yadong Zhao

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116486 - 116486

Published: April 1, 2025

Language: Английский

Citations

0