New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
出版年份 2021 全文链接
标题
New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-23
出版商
Informa UK Limited
发表日期
2021-08-19
DOI
10.1080/10408398.2021.1965953
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Advancements in 3D food printing: a comprehensive overview of properties and opportunities
- (2021) John Y. Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- 4D printing of lotus root powder gel: Color change induced by microwave
- (2021) Chen Chen et al. Innovative Food Science & Emerging Technologies
- Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise
- (2021) Cuixia Sun et al. Innovative Food Science & Emerging Technologies
- 3D-printing of solid lipid tablets from emulsion gels
- (2021) Jenny Johannesson et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Rheology of protein-stabilised emulsion gels envisioned as composite networks. 2 - Framework for the study of emulsion gels
- (2021) Marion Roullet et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications
- (2021) Chao Wu et al. CHEMICAL ENGINEERING JOURNAL
- Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues
- (2021) Mahdiyar Shahbazi et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink
- (2021) Mahdiyar Shahbazi et al. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
- Emulsion gels with different proteins at the interface: Structures and delivery functionality
- (2021) Yao Lu et al. FOOD HYDROCOLLOIDS
- Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels
- (2021) Yaxin Wen et al. CARBOHYDRATE POLYMERS
- Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks
- (2021) Mahdiyar Shahbazi et al. FOOD HYDROCOLLOIDS
- High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam
- (2020) Ya Zhu et al. ACS Applied Materials & Interfaces
- Chitosan-stabilized emulsion gels via pH-induced droplet flocculation
- (2020) Xiao-Yan Wang et al. FOOD HYDROCOLLOIDS
- Structuring oil-in-water emulsion by forming egg yolk/alginate complexes: Their potential application in fabricating low-fat mayonnaise-like emulsion gels and redispersible solid emulsions
- (2020) Xi Yang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Food-Grade Emulsions and Emulsion Gels Prepared by Soy Protein–Pectin Complex Nanoparticles and Glycyrrhizic Acid Nanofibrils
- (2020) Qing Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics
- (2020) Pattarapon Phuhongsung et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures
- (2020) Linlin Zhao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of Oil Content and Composition on the Gelling Properties of Egg-SPI Proteins Stabilized Emulsion Gels
- (2020) Mengqi Zhang et al. Food Biophysics
- Pickering emulsion hydrogel as a promising food delivery system: Synergistic effects of chitosan Pickering emulsifier and alginate matrix on hydrogel stability and emulsion delivery
- (2020) Hui-Peng Lim et al. FOOD HYDROCOLLOIDS
- Pickering emulsion gels stabilized by high hydrostatic pressure-induced whey protein isolate gel particles: Characterization and encapsulation of curcumin
- (2020) Peifeng Lv et al. FOOD RESEARCH INTERNATIONAL
- Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins
- (2020) Farhad Alavi et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Hofmeister Effect-Assistant Fabrication of All-Natural Protein-based Porous Materials Templated from Pickering Emulsions
- (2020) Fu-Zhen Zhou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel
- (2020) Chong-hao Bi et al. JOURNAL OF FOOD ENGINEERING
- Preparation, structure-property relationships and applications of different emulsion gels: Bulk emulsion gels, emulsion gel particles, and fluid emulsion gels
- (2020) Duanquan Lin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High Internal Phase Emulsion for Food-Grade 3D Printing Materials
- (2020) Xiang Li et al. ACS Applied Materials & Interfaces
- Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
- (2020) Camila de Souza Paglarini et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure
- (2020) Quanquan Lin et al. FOOD HYDROCOLLOIDS
- Effects of different nut oils on the structures and properties of gel‐like emulsions induced by ultrasound using soy protein as an emulsifier
- (2020) Mengjie Geng et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
- (2020) Qingqing Xu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Gelling, microstructure and water-holding properties of alpha-lactalbumin emulsion gel: Impact of combined ultrasound pretreatment and laccase cross-linking
- (2020) Abdul Qayum et al. FOOD HYDROCOLLOIDS
- Effect of structuring emulsion gels by whey or soy protein isolate on the structure, mechanical properties, and in-vitro digestion of alginate-based emulsion gel beads
- (2020) Duanquan Lin et al. FOOD HYDROCOLLOIDS
- Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing
- (2020) Zilong Zhao et al. Innovative Food Science & Emerging Technologies
- Fabrication and characterization of Pickering emulsion gels stabilized by zein/pullulan complex colloidal particles
- (2020) Qian Liu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Low oil emulsion gel stabilized by defatted Antarctic krill (Euphausia superba) protein using high-intensity ultrasound
- (2020) Sijie Hu et al. ULTRASONICS SONOCHEMISTRY
- Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing
- (2020) Valeska F. Sager et al. Foods
- Effect of interfacial compositions on the physical properties of alginate-based emulsion gels and chemical stability of co-encapsulated bioactives
- (2020) Hongqiang Chen et al. FOOD HYDROCOLLOIDS
- Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network
- (2020) Jun-ru Qi et al. FOOD CHEMISTRY
- Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate
- (2020) Jun Yan et al. FOOD HYDROCOLLOIDS
- The role of mixing sequence in structuring O/W emulsions and emulsion gels produced by electrostatic protein-polysaccharide interactions between soy protein isolate-coated droplets and alginate molecules
- (2020) Duanquan Lin et al. FOOD HYDROCOLLOIDS
- Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil
- (2020) Shugang Li et al. FOOD HYDROCOLLOIDS
- Preparation of high thermal stability gelatin emulsion and its application in 3D printing
- (2020) Jie Du et al. FOOD HYDROCOLLOIDS
- Effect of Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene
- (2019) yao lu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- An overview on preparation of emulsion-filled gels and emulsion particulate gels
- (2019) Toktam Farjami et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 3D printing of food: pretreatment and post-treatment of materials
- (2019) Chang He et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Octenylsuccinate quinoa starch granule-stabilized Pickering emulsion gels: Preparation, microstructure and gelling mechanism
- (2019) Songnan Li et al. FOOD HYDROCOLLOIDS
- Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality
- (2019) Yao Lu et al. Food Engineering Reviews
- Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
- (2019) Yaowei Liu et al. Food and Bioprocess Technology
- Fabrication of OSA Starch/Chitosan Polysaccharide-Based High Internal Phase Emulsion via Altering Interfacial Behaviors
- (2019) Chi Yan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Alginate-stabilized thixotropic emulsion gels and their applications in fabrication of low-fat mayonnaise alternatives
- (2019) Anqi Li et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Genipin-Aided Protein Cross-linking to Modify Structural and Rheological Properties of Emulsion-Filled Hempseed Protein Hydrogels
- (2019) Qingling Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan
- (2019) Xi Yang et al. CARBOHYDRATE POLYMERS
- Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels
- (2019) Xi Yang et al. CARBOHYDRATE POLYMERS
- Pickering emulsion gel stabilized by octenylsuccinate quinoa starch granule as lutein carrier: Role of the gel network
- (2019) Songnan Li et al. FOOD CHEMISTRY
- Characterization and formation mechanism of lutein pickering emulsion gels stabilized by β-lactoglobulin-gum arabic composite colloidal nanoparticles
- (2019) Jiaqi Su et al. FOOD HYDROCOLLOIDS
- Roles of additional emulsifiers in the structures of emulsion gels and stability of vitamin E
- (2019) Hongqiang Chen et al. FOOD HYDROCOLLOIDS
- Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions
- (2019) Xiuping Liang et al. FOOD HYDROCOLLOIDS
- Characterization of β-carotene loaded emulsion gels containing denatured and native whey protein
- (2019) Yao Lu et al. FOOD HYDROCOLLOIDS
- Effect of oil droplet inhomogeneity at different length scales on mechanical and sensory properties of emulsion-filled gels: Length scale matters
- (2019) P.L. Fuhrmann et al. FOOD HYDROCOLLOIDS
- Textural and Rheological Properties of Soy Protein Isolate Tofu-Type Emulsion Gels: Influence of Soybean Variety and Coagulant Type
- (2018) Xufeng Wang et al. Food Biophysics
- Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
- (2018) Shuangxi Wang et al. FOOD CHEMISTRY
- Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles
- (2018) Lei Dai et al. FOOD HYDROCOLLOIDS
- Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
- (2018) Jovana Glusac et al. FOOD HYDROCOLLOIDS
- Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material
- (2018) Hyun Woo Kim et al. JOURNAL OF FOOD ENGINEERING
- Impact of rheological properties of mashed potatoes on 3D printing
- (2018) Zhenbin Liu et al. JOURNAL OF FOOD ENGINEERING
- Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
- (2018) Fanli Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Low solids emulsion gels based on nanocellulose for 3D-printing
- (2018) Siqi Huan et al. BIOMACROMOLECULES
- 3D food printing: main components selection by considering rheological properties
- (2018) Hao Jiang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Using emulsion gels made with sonicated soy protein isolate dispersions to replace fat in frankfurters
- (2018) Camila de Souza Paglarini et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Improvement of gelation properties of soy protein isolate emulsion induced by calcium cooperated with magnesium
- (2018) Xufeng Wang et al. JOURNAL OF FOOD ENGINEERING
- Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels
- (2018) Mathieu Mantelet et al. FOOD HYDROCOLLOIDS
- Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
- (2018) Zhenbin Liu et al. FOOD HYDROCOLLOIDS
- Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels
- (2018) Liping Feng et al. FOOD HYDROCOLLOIDS
- Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels
- (2018) Yu Cheng et al. FOOD HYDROCOLLOIDS
- Heat-set emulsion gels of casein micelles in mixtures with whey protein isolate
- (2017) Gireeshkumar Balakrishnan et al. FOOD HYDROCOLLOIDS
- The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
- (2017) Lei Ji et al. FOOD HYDROCOLLOIDS
- Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels
- (2017) Qing Guo et al. FOOD HYDROCOLLOIDS
- Rheological Enhancement of Pork Myofibrillar Protein–Lipid Emulsion Composite Gels via Glucose Oxidase Oxidation/Transglutaminase Cross-Linking Pathway
- (2017) Xu Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content
- (2017) Yu Qing Zhu et al. JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY
- Linking Rheology and Printability for Dense and Strong Ceramics by Direct Ink Writing
- (2017) Amin M’Barki et al. Scientific Reports
- Gelation of oil-in-water emulsions stabilized by whey protein
- (2016) Raphaela Araujo Mantovani et al. JOURNAL OF FOOD ENGINEERING
- 3d printing technologies applied for food design: Status and prospects
- (2016) Fernanda C. Godoi et al. JOURNAL OF FOOD ENGINEERING
- Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules
- (2016) Ophelie Torres et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of fat hardness on large deformation rheology of emulsion-filled gels
- (2015) Laura Oliver et al. FOOD HYDROCOLLOIDS
- Influence of droplet clustering on the rheological properties of emulsion-filled gels
- (2015) Laura Oliver et al. FOOD HYDROCOLLOIDS
- Rheological effect of particle clustering in gelled dispersions
- (2015) George A. van Aken et al. FOOD HYDROCOLLOIDS
- Physically crosslinked hydrogels from polysaccharides prepared by freeze–thaw technique
- (2013) Hongbin Zhang et al. REACTIVE & FUNCTIONAL POLYMERS
- Rheological study and fractal analysis of flaxseed gum gels
- (2011) Yong Wang et al. CARBOHYDRATE POLYMERS
- Food Gels: Gelling Process and New Applications
- (2011) Soumya Banerjee et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
- (2011) Eric Dickinson FOOD HYDROCOLLOIDS
- Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
- (2011) Chuan-He Tang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels
- (2011) Mangang Wu et al. MEAT SCIENCE
- Effect of Trichoderma reesei tyrosinase on rheology and microstructure of acidified milk gels
- (2010) D. Ercili Cura et al. INTERNATIONAL DAIRY JOURNAL
- Yield Stress in Foods: Measurements and Applications
- (2010) Adriano Sun et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effects of different oils on the properties of soy protein isolate emulsions and gels
- (2009) Xin Gu et al. FOOD RESEARCH INTERNATIONAL
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now