Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet-Reference-Cited by-同舟云学术

Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet

Published:2023-12 Issue: Volume:253 Page:126839
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hou Yitong,Sun Yuanda,Zhang Pengjing,Wang Haitao^ORCID,Tan Mingqian

Funder

National Natural Science Foundation of China

Natural Science Foundation of Liaoning Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference53 articles.

1. Development of black fungus-based 3D printed foods as dysphagia diet: effect of gums incorporation;Xing;Food Hydrocoll.,2022

2. Rheological characterization of polysaccharide thickeners oriented for dysphagia management: carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum;Wei;Food Hydrocoll.,2021

3. Gellan gum: a new member in the dysphagia thickener family;Torres;Biotribology,2019

4. Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet;O.S.S.H de;J. Texture Stud.,2021

5. New insights into food O/W emulsion gels: strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing;Li;Crit. Rev. Food Sci. Nutr.,2021

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Utilization of emulsion gels in plant-based meat analog formulations: A review;Food Hydrocolloids;2025-01

2. Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing;Food Chemistry;2024-12

3. Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems;Food Hydrocolloids;2024-11

4. Recent advances in gellan gum production and modification for enhanced applicability in food printing and bioactive delivery applications;Carbohydrate Research;2024-09

5. Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: from low-oil emulsion to high internal phase emulsion gel for 3D printing;Food Hydrocolloids;2024-09