Exploring the Versatility of Aerogels: Broad Applications in Biomedical Engineering, Astronautics, Energy Storage, Biosensing, and Current Progress
Heliyon,
Год журнала:
2023,
Номер
10(1), С. e23102 - e23102
Опубликована: Дек. 1, 2023
Aerogels
are
unique
and
extremely
porous
substances
with
fascinating
characteristics
such
as
ultra-low
density,
extraordinary
surface
area,
excellent
thermal
insulation
capabilities.
Due
to
their
exceptional
features,
aerogels
have
attracted
significant
interest
from
various
fields,
including
energy,
environment,
aerospace,
biomedical
engineering.
This
review
paper
presents
an
overview
of
the
trailblazing
research
on
aerogels,
aiming
at
preparation,
characterization,
applications.
Various
methods
aerogel
synthesis,
sol-gel,
supercritical
drying,
discussed.
Additionally,
recent
progress
in
characterization
structures,
morphology,
porosity,
properties,
extensively
reviewed.
Finally,
aerogel's
utilizations
numerous
disciplines,
for
instance,
energy
storage,
insulation,
catalysis,
environmental
remedy,
applications,
summarized.
provides
a
comprehensive
understanding
prospective
uses
diverse
highlighting
properties
future
development.
Язык: Английский
4D food printing: Key factors and optimization strategies
Trends in Food Science & Technology,
Год журнала:
2024,
Номер
145, С. 104380 - 104380
Опубликована: Фев. 15, 2024
Язык: Английский
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
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods
Gels,
Год журнала:
2025,
Номер
11(3), С. 155 - 155
Опубликована: Фев. 20, 2025
In
the
new
global
landscape
of
population,
environmental,
and
energy
sustainability,
manufacture
future
food
products
that
meet
human
nutritional
health
needs
is
a
major
challenge.
Biomimetic
food,
as
type
has
made
significant
progress
in
use
plant
proteins
other
ingredients
to
mimic
animal
it
also
achieved
important
results
sensory
properties.
study
biomimetic
foods,
colloids
play
an
irreplaceable
role
key
framework
for
building
structures.
this
paper,
we
first
review
recent
research
on
fields
plant-based
animal-based
3D
printed
food.
Then,
mechanism
action,
application
effects,
quality
improvement
strategies
are
deeply
analyzed.
Finally,
directions
prospects
envisioned.
This
paper
aims
give
theoretical
support
practical
guidance
development
through
above
elaboration,
deal
with
current
problems
by
means
unique
properties
colloids,
open
up
ideas
innovation,
then
promote
further
field
Язык: Английский
Four-dimensional food printing: A revolutionary approach to next-generation foods
Food Science and Technology International,
Год журнала:
2025,
Номер
unknown
Опубликована: Апрель 21, 2025
Four-dimensional
(4D)
food
printing
is
a
cutting-edge
technology
that
allows
the
creation
of
shape-shifting
transformative
structures.
This
innovative
approach
to
design
enables
scientists
craft
edible
creations
change
form
and
texture
over
time,
thereby
providing
unique
dynamic
dining
experience.
Beyond
its
novelty
aesthetic
appeal,
4D
has
practical
applications
address
pressing
issues
in
industry.
In
this
review,
we
explore
behind
printing,
ink
types,
other
natural
ingredients
can
be
programed
shape
with
stimuli,
possibilities
potential
from
tantalizing
taste
sensations
revolutionary
solutions
for
sustainability,
latest
research
innovations
field.
Ultimately,
represents
new
frontier
processing
culinary
arts,
offering
fresh
canvas
creative
expression,
means
food-related
challenges,
way
rethink
our
relationship
eat.
Язык: Английский
Texture modulation of starch-based materials using microfoaming-assisted 3D printing
Future Foods,
Год журнала:
2024,
Номер
9, С. 100311 - 100311
Опубликована: Фев. 4, 2024
Additive
manufacturing
has
transformed
the
digital
fabrication
of
foods,
allowing
design
and
modulation
textural
properties.
However,
beyond
printer's
resolution
is
still
limited
for
generating
various
textures.
Therefore,
a
microfoaming-assisted
additive
approach
starch-based
printing
materials
based
on
chemical
leavening
agents
was
developed.
The
applicability
three
agent
systems,
namely
glucono-delta
lactone
(GDL),
monocalcium
phosphate
(MCP),
sodium
acid
pyrophosphate
(SAPP),
alongside
bicarbonate
(NaHCO3)
investigated.
Their
impact
behavior,
geometrical
stability,
porosity,
properties
open-cell
foam
structures
elucidated.
This
study
revealed
that
continuous
release
kinetics
such
as
GDL-based
resulted
in
defects
including
line
breakage
geometric
expansion.
Leavening
systems
with
temperatures
above
applied
temperature
3D
(MCP
SAPP-based
systems)
showed
no
significant
deviations
demonstrating
their
suitability
printing.
Performed
double
compression
tests
substantial
modulations
ranging
from
2.79-fold
hardness
reduction
SAPP
at
concentration
level
2%
up
to
10.2-fold
GDL
formulations
compared
unleavened
reference.
contributes
understanding
food
printing,
providing
new
possibilities
texture
design.
Язык: Английский
Innovation waves: Analysis and modeling of patents on ultrasound applications in food processing
Journal of Food Process Engineering,
Год журнала:
2024,
Номер
47(6)
Опубликована: Июнь 1, 2024
Abstract
Ultrasonication
is
an
innovative
green
technology
with
various
applications
in
the
food
industry.
Notably,
patent
analysis
from
a
technological
perspective
essential
for
monitoring
market
trends
and
identifying
stage
through
life
cycle
modeling.
Thus,
this
study
aimed
to
conduct
investigation
using
documents
on
application
of
ultrasound
sector.
The
Espacenet®
database
was
used
keywords
“Food
Processing,”
“Ultrasound,”
“Ultrasonication,”
along
code
A23.
A
total
140
were
evaluated,
China
being
main
applicant
country.
Fruits
vegetables
bioactive
compounds
key
sectors.
Food
preservation
extraction
processes
emerged
as
primary
applications.
involvement
industry
entering
maturity
stage,
demonstrated
by
function
adjusted
BiDoseResp
model.
This
result
implies
further
development
coming
years.
Practical
review
addressed
evolution
current
scenario
processing
deposited
between
1979
2022,
which
are
rich
information
sources.
approach
identified
sectors
most
used,
well
institutions,
inventors,
patent‐filing
countries.
major
challenges,
impacts
COVID‐19
pandemic,
also
discussed.
Through
mathematical
modeling
mapping,
it
detected
that
ultrasonication
integrated
into
sector
while
maintaining
highly
competitive
impact.
indicates
future
significant
advancements
industry,
increasing
participation
emerging
countries
monopolies
trend
associating
non‐thermal
technologies
patented
inventions.
waste,
printing,
people
swallowing
difficulties
potential
areas
development.
Язык: Английский
Impresión 4D para desarrollo de materiales sustentables y funcionales con enfoque a la industria alimentaria
Tendencias en energías renovables y sustentabilidad .,
Год журнала:
2024,
Номер
3(1), С. 111 - 120
Опубликована: Ноя. 26, 2024
La
aplicación
de
la
impresión
4D
en
industria
alimentaria
tiene
como
finalidad
crear
materiales
inteligentes
que
responden
a
diversos
estímulos
físicos
temperatura,
pH
o
luz.
En
esta
área
investigación
se
ha
propuesto
el
uso
por
naturaleza
son
biodegradables,
siendo
así
una
opción
remplazo
obtenidos
fuentes
no
renovables.
este
artículo
introduce
los
sustentables
generados
con
3D
partir
almidón,
ácido
poliláctico
y
policaprolactona
modificados
y/o
biomoléculas
funcionales
quitosano,
queratina,
las
antocianinas
nanomateriales
carbono
para
diversificar
sus
propiedades
dar
característica
funcional
pueden
ser
resistencia
mecánica,
capacidad
barrera
propiedad
inteligente
volviéndolo
última
un
material
4D.
Estos
principios
han
sido
base
hacia
búsqueda
generación
empaques
personalizables
conservación
alimentos
dinámicos
sostenibles.
Es
importante
destacar
potencial
puede
llegar
tener
revolucionar
industria,
proporcionando
soluciones
innovadoras
sostenibles
envasado
procesamiento
alimentos,
beneficios
adicionales
términos
reducción
merma,
costos
almacenamiento
además
del
naturales
favorecen
sustentabilidad.