Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry

Food Research International, Год журнала: 2025, Номер 203, С. 115791 - 115791

Опубликована: Янв. 20, 2025

Язык: Английский

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Advances in 3D food printing technology: innovation and applications in the food industry

Food Science and Biotechnology, Год журнала: 2025, Номер unknown

Опубликована: Янв. 25, 2025

Язык: Английский

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Modification of the texture of 3D printing soy protein isolate-based foods with proper nozzle sizes: A swallowing oriented strategy for dysphagia diet

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 282, С. 136694 - 136694

Опубликована: Окт. 18, 2024

Язык: Английский

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Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Food and Bioprocess Technology, Год журнала: 2023, Номер 17(11), С. 3408 - 3439

Опубликована: Дек. 13, 2023

Язык: Английский

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Potato cubes for the elderly with dysphagia designed through freeze-thaw impregnation technique: Effect of enzymatic hydrolysis

Innovative Food Science & Emerging Technologies, Год журнала: 2024, Номер 92, С. 103561 - 103561

Опубликована: Янв. 2, 2024

Язык: Английский

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Utilizing 3D printing to create sustainable novel food products with innovative ingredients

Innovative Food Science & Emerging Technologies, Год журнала: 2024, Номер unknown, С. 103873 - 103873

Опубликована: Ноя. 1, 2024

Язык: Английский

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Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends

Food Research International, Год журнала: 2025, Номер unknown, С. 116245 - 116245

Опубликована: Март 1, 2025

Язык: Английский

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Effect of mealworm component and extrusion temperature on fibrous structure formation and physicochemical properties of meat analog extrudates

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144206 - 144206

Опубликована: Апрель 1, 2025

Язык: Английский

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Generating 3D Food Printing Materials Through Extrusion Cooking: Printability and Rheological Properties of Omega-3-Enriched and Chickpea Flours Formulations

Food and Bioproducts Processing, Год журнала: 2025, Номер unknown

Опубликована: Апрель 1, 2025

Язык: Английский

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Texture-Modified Soy Protein Gels Using Transglutaminase and Agar for Elderly Dysphagia Management

Gels, Год журнала: 2025, Номер 11(4), С. 303 - 303

Опубликована: Апрель 20, 2025

Dysphagia, a condition characterized by difficulty swallowing, is commonly found in the elderly, increasing risk of choking and aspiration. This study aimed to develop texturally modified soy protein gel that meets Universal Design Food (UDF) standard, specifically for elderly individuals with dysphagia. To create soft-textured foods, gel’s texture was using transglutaminase at varying concentrations (0.5%, 1.0%, 2.0%, w/v) combination agar. The prepared 0.5% exhibited lowest hardness value (2.2 × 103 N/m2) classified as Level 4 under UDF indicating it requires no chewing easy swallow, making suitable severe In contrast, formulated 2.0% agar had highest (3.29 104 2, meaning can be easily mashed gums, appropriate moderate Structural analyses revealed modifying altered protein’s secondary structure reducing content α-helixes β-sheets while β-turns, potentially enhancing network flexibility. These findings suggest combined use effectively modifies meet dietary needs approach shows promise food industry providing safer more diverse options aging populations facing

Язык: Английский

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