Abstract This research paper focuses on the use of the Freeform Reversible Embedding of Suspended Hydrogels (FRESH) printing method to fabricate complex structures with tunable elastic modulus and porosity. Currently, three-dimensional (3D) bioprinting has been widely used to construct hard tissues such as bone and cartilage. However, constructing soft tissues with complex structures remains a … Read more
Introduction Proteins and polysaccharides are essential components of the food nutrition system, and the complex coacervation of protein/polysaccharide plays a crucial role in the texture, structure, and flavor of food. Due to their excellent physicochemical properties such as emulsifying ability, gelation, and biodegradability, protein/polysaccharide coacervates can serve as emulsion stabilizers, fat replacers, and biodegradable packaging … Read more
To improve the gel quality of soy protein isolate (SPI), Wang Xufeng, Yu Mengqin, Liu Shutao from the School of Biological Science and Engineering at Fuzhou University, along with Wang Zhenzhong from the China Rural Technology Development Center and Luo Kaiyun from the Food Science and Technology College of Hunan Agricultural University proposed a new … Read more
Comparative Analysis of Shear and Extensional Rheological Properties of Tremella Polysaccharide with Commercial Thickeners for Dysphagia Management at Different IDDSI Levels Food Hydrocolloids Science & Technology Recently, Xulian Wang et al. from Zhejiang Gongshang University published an academic paper titled “Comparisons of shear and extensional rheological properties of Tremella polysaccharide with commercial thickeners at different … Read more