Abstract Three-dimensional (3D) printing is one of the world's top novel technologies in the
food industry due to the production of food in different conditions and places (restaurants …

Abstract 3D printing is an additive manufacturing technology that locates constructed models
with computer‐controlled printing equipment. To achieve high‐quality printing, the …

This study explores the use of exogenous lipid fortification and 3D printing technologies in
the production of innovative surimi products. Specifically, the study focuses on stabilizing …

Surimi products have attracted much attention and are widely used in the food industry.
Currently, the processing and exploitation of surimi products are mostly based on their gel …

The elderly often suffered from chewing/swallowing difficulty, it is crucial to develop attractive
dysphagia food. High internal phase emulsions (HIPEs) can be used as texture modifiers to …

This study mainly explored the influence of different induction modes such as NaCl and
Transglutaminase on the 3D printing characteristics of whey protein isolate emulsion gel …

The effects of xanthan gum (XG) concentration (0, 0.32%, 0.64%, 0.96%, 1.28%) on the
rheological properties, microstructure, and 3D printing characteristics of emulsion-filled …

Abstract Background Silver carp (Hypophthalmichthys molitrix) is extensively cultured across
various regions and countries due to its rapid reproduction, high growth rates, and cost …

To increase the diversity and stability of surimi products, this study developed
polysaccharide-based water-tailored natural deep eutectic solvent (NADES) for the …

Two-stage water bath (WB) heating is commonly used in surimi gelation as an effective
thermal treatment method but produces wasted water. Radio frequency (RF) has the …