Plant-based meat: The influence on texture by protein-polysaccharide interactions and processing techniques

Food Research International, Год журнала: 2025, Номер 202, С. 115673 - 115673

Опубликована: Янв. 5, 2025

Язык: Английский

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The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review

Gels, Год журнала: 2025, Номер 11(1), С. 55 - 55

Опубликована: Янв. 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.

Язык: Английский

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

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 139493 - 139493

Опубликована: Янв. 1, 2025

Язык: Английский

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Application of nano/micro-encapsulated bioactive compounds in 3D printed foods

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104937 - 104937

Опубликована: Фев. 1, 2025

Язык: Английский

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Molecular interactions and gel network modulation in ionic polysaccharide-gelatin hydrogels for improved texture of skipjack tuna products

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144002 - 144002

Опубликована: Март 1, 2025

Язык: Английский

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

International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер unknown, С. 101176 - 101176

Опубликована: Апрель 1, 2025

Язык: Английский

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Feasibility of emulsion-filled pea protein-collagen-carrageenan hydrogel for 3D printing

LWT, Год журнала: 2025, Номер unknown, С. 117749 - 117749

Опубликована: Апрель 1, 2025

Язык: Английский

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Prolamin and prolamin-polysaccharide composite nanoparticles for oral drug and nutrient delivery systems: A review

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 283, С. 137567 - 137567

Опубликована: Ноя. 14, 2024

Язык: Английский

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

Food Chemistry, Год журнала: 2024, Номер 461, С. 141005 - 141005

Опубликована: Авг. 26, 2024

Язык: Английский

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The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties

Food Hydrocolloids, Год журнала: 2024, Номер 160, С. 110819 - 110819

Опубликована: Ноя. 5, 2024

Язык: Английский

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