The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties DOI
Yiqiang Dai, Yifei Liu, Zhe Wang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 160, P. 110819 - 110819

Published: Nov. 5, 2024

Language: Английский

Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques DOI
Wei‐Jen Tang, Qin Pan,

Jianfei He

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115673 - 115673

Published: Jan. 5, 2025

Language: Английский

Citations

4
The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review DOI Creative Commons

Hanxiao Bao,

Yuxi Wang, Yue Huang

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(1), P. 55 - 55

Published: Jan. 10, 2025

Polysaccharide hydrocolloids have garnered increasing attention from consumers, experts, and food processing industries due to their advantages of abundant resources, favorable thickening properties, emulsification stability, biocompatibility, biodegradability, high acceptance as additives. This review focuses on the application polysaccharide beneficial roles in meat products by focusing several commonly used polysaccharides (i.e., cellulose, chitosan, starch, sodium alginate, pectin, carrageenan). Firstly, recent advancements are briefly introduced, along with structure potential prospects. Then, comprehensively summarized highlighted, including retarding lipid protein oxidation, enhancing nutritional improving texture color quality, providing antibacterial activity, monitoring freshness, acting a cryoprotectant, printability, ensuring security. Finally, challenges opportunities also introduced.

Language: Английский

Citations

1
Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food DOI

Runkang Qiu,

Peiyao Zhao, Ge Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139493 - 139493

Published: Jan. 1, 2025

Language: Английский

Citations

0
Application of nano/micro-encapsulated bioactive compounds in 3D printed foods DOI
Meigui Huang, Xu Liu, Elham Assadpour

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104937 - 104937

Published: Feb. 1, 2025

Language: Английский

Citations

0
Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products DOI
Yang Xiao-qing,

Zhifeng Tan,

Weiping Zhao

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144002 - 144002

Published: March 1, 2025

Language: Английский

Citations

0
Spirulina as a Food Supplement in the 3D Printing of Meat Analogs DOI
Larissa Chivanski Lopes, Gabriel Martins da Rosa, Jorge Alberto Vieira Costa

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101176 - 101176

Published: April 1, 2025

Language: Английский

Citations

0
Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing DOI Creative Commons
Ieva Bartkuvienė, Viktorija Eisinaitė,

Evren Gölge

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117749 - 117749

Published: April 1, 2025

Language: Английский

Citations

0
Prolamin and prolamin-polysaccharide composite nanoparticles for oral drug and nutrient delivery systems: A review DOI
Shan Huang, Yi Li, Shengqian Sun

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 283, P. 137567 - 137567

Published: Nov. 14, 2024

Language: Английский

Citations

1
Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum DOI

Sizhe Dong,

Zheng Qian, Xiao Liu

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 461, P. 141005 - 141005

Published: Aug. 26, 2024

Language: Английский

Citations

0
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties DOI
Yiqiang Dai, Yifei Liu, Zhe Wang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 160, P. 110819 - 110819

Published: Nov. 5, 2024

Language: Английский

Citations

0