Characterization and mechanism of thermally induced tea polyphenols and egg white proteins gel system and its 3D printing

LWT, Journal Year: 2024, Volume and Issue: 205, P. 116488 - 116488

Published: July 14, 2024

In this study, the effect of tea polyphenols (TP) on properties thermally induced egg white protein (EWP) gel system was investigated by rheological, particle size, ζ potential, fluorescence spectroscopy, FT-IR, DSC, LF-NMR, SEM, and suitability EWP-TP for 3D food printing technology assessed. The results showed that with addition TP, interaction TP EWP led to quenching a blue shift maximum emission wavelength. decrease in polarity microenvironment around increased hydrophobicity altered peptide chain structure TP. Compared system, had higher thermal stability lower water content, microstructure network more homogeneous, dense smooth. significantly improved absolute value potential 16.73 ± 0.91 nm, which than (P < 0.05). Besides, prepared polysaccharide smoothest lines, stable structure, best at 0.12 g addition.

Language: Английский

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Novel heterogeneous 3D printing process of protein-polysaccharide gel containing orange juice sacs: Optimization of material properties and printing parameters

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 141277 - 141277

Published: Feb. 1, 2025

Language: Английский

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Spirulina as a Food Supplement in the 3D Printing of Meat Analogs

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

Published: April 1, 2025

Language: Английский

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Toward Diverse Plant Proteins for Food Innovation

Advanced Science, Journal Year: 2024, Volume and Issue: 11(38)

Published: Aug. 9, 2024

Abstract This review highlights the development of plant proteins from a wide variety sources, as most research and efforts to date have been limited few sources including soy, chickpea, wheat, pea. The native structure during production their impact on food colloids emulsions, foams, gels are considered in relation fundamental properties, while highlighting recent developments processing technologies with regard impacts molecular properties aggregation proteins. ability quantify structural, morphological, rheological can provide better understanding roles systems. applications dairy meat alternatives discussed perspective formation. Future directions potential outlined encourage generation more diverse plant‐based products.

Language: Английский

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3D Food Printing: A Promising Approach to Meet Food Security

Published: Jan. 1, 2025

Language: Английский

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Fertile Ground for Homeostatic Reformation: Engineered Release Platforms for Enhanced Regenerative Outcomes

Journal of Drug Delivery Science and Technology, Journal Year: 2025, Volume and Issue: 106, P. 106740 - 106740

Published: Feb. 21, 2025

Language: Английский

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Expanding the cryoprotectant toolbox in biomedicine by multifunctional antifreeze peptides

Biotechnology Advances, Journal Year: 2025, Volume and Issue: unknown, P. 108545 - 108545

Published: Feb. 1, 2025

Language: Английский

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The positive contribution of natural deep eutectic solvent constructed by trehalose and fructooligosaccharides on rheological and 3D printing properties of mirror carp surimi

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 157, P. 110440 - 110440

Published: July 19, 2024

Language: Английский

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