Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 140, P. 108632 - 108632

Published: March 4, 2023

Language: Английский

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Carboxymethylcellulose-induced depletion attraction to stabilize high internal phase Pickering emulsions for the elderly: 3D printing and β-carotene delivery

Food Chemistry, Journal Year: 2024, Volume and Issue: 447, P. 139028 - 139028

Published: March 15, 2024

Language: Английский

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Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110018 - 110018

Published: March 22, 2024

Language: Английский

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Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142819 - 142819

Published: Jan. 7, 2025

Language: Английский

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Preparation of myofibrillar protein oleogels by emulsion template method: Application of fat substitute for sponge cakes

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117350 - 117350

Published: Jan. 1, 2025

Language: Английский

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Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 150, P. 109675 - 109675

Published: Dec. 20, 2023

Language: Английский

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Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing

Food Chemistry, Journal Year: 2024, Volume and Issue: 458, P. 140294 - 140294

Published: July 2, 2024

Language: Английский

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3D printing of pickering emulsion gels of protein particles prepared by high pressure homogenization and heating

LWT, Journal Year: 2024, Volume and Issue: 206, P. 116568 - 116568

Published: Aug. 1, 2024

In this study, oil-in-water Pickering emulsion gels stabilized by soybean protein isolate microgel particles were prepared a combination of high pressure homogenization and heating. These swiftly adsorbed onto the oil-water interface stabilizing drops. Cryo-SEM showed formation small droplets wrapped in three-dimensional network structure particles. Heating increasing oil content particle concentration can improve viscosity, energy storage modulus gel strength system, which is conducive to improving ability 3D print these emulsions. The shear-thinning properties allow system be extruded smoothly through nozzle with good printability. When was 60%, accuracy stability printed modeling reached 91.8% 97.2%, respectively. future, excellent further utilized load active ingredients, optimize adjust taste, prepare food suitable for elderly other people swallowing disorders help printing technology, achieve delivery precise nutrition.

Language: Английский

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Evaluation of the printability of agar and hydroxypropyl methylcellulose gels as gummy formulations: Insights from rheological properties

International Journal of Pharmaceutics, Journal Year: 2024, Volume and Issue: 654, P. 123937 - 123937

Published: Feb. 23, 2024

The trial-and-error method currently used to create formulations with excellent printability demands considerable time and resources, primarily due the increasing number of variables involved. Rheology serves as a relatively rapid highly beneficial for assessing materials evaluating their effectiveness 3D constructs. However, data obtained can be overwhelming, especially users lacking experience in this field. This study examined rheological properties agar, hydroxypropyl methylcellulose, model drug caffeine, alongside exploring gummy formulations. gels' were characterized using oscillatory rotational experiments. correlation between these was established, three clusters formed based on samples principal component analysis. Furthermore, predicted sample's property that correlated most printability, phase angle δ, regression models resulted an accuracy over 80%. Although relationships merit confirmation later studies, suggests quantitative definition relationship one development destined extrusion printing.

Language: Английский

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Development of special nutritional balanced food 3D printing products based on the mixing of animals/plants materials: research progress, applications, and trends

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 25

Published: Feb. 3, 2025

Food 3D printing brings food processing technology into the digital age. This is a vast field that can provide entertainment experience, personalized and specific nutritional needs. However, limited availability of suitable raw materials has restricted extensive use technique. The search for novel nutritious healthy meet demand core sustainable development this emerging technology. mechanism, precise nutrition, future outlooks challenges application in hybrid plant animal are also analyzed.The results demonstrate selecting mixing them ingredients without adding additives result printable inks, which improve nutritive value eating quality printed products. Sustainability such as cell culture meat microbial protein mixed with conventional to realize be potential research direction. Some other issues should considered research, evaluation efficacy product, product stability, shelf life, production efficiency convenience process operation.

Language: Английский

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