Preparation of Pangasius hypophthalmus protein-stabilized pickering emulsions and 3D printing application

Guo, Ziang; Li, Zhihua; Cen, Shaoyi; Liang, Nini; Shi, Jiyong; Huang, Xiaowei; Zou, Xiaobo

doi:10.1016/j.jfoodeng.2022.111333

Cited by 11 publications

(3 citation statements)

References 29 publications

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“…When the solubility of protein is high, the migration ability of protein in water is strong, which promotes the protein adsorption to the interface quickly, thus improving the emulsifying ability. Guo et al (2023) reported the charge of balsa proteins at different pH values (pH 4.0: 6.84 mV, pH 7.0: −12.66 mV, and pH 10.0: −20.46 mV), with the highest solubility of proteins and the formation of stable emulsions at pH 10.0, whereas the emulsions showed a flocculated state at pH 4.0 and 7.0, with an obvious phase separation phenomenon. In addition, when the surface charge of the protein is higher, the electrostatic repulsion on the surface of the emulsion droplet is greater, so a stable emulsion is formed.…”

Section: Correlation Between Physicochemical Properties and Emulsifyi...mentioning

confidence: 99%

“…HIPPEs, known for their exceptional rheological properties, are an ideal 3D printing material (Zhu et al., 2020). Balsa proteins have good adsorption properties at the oil–water interface, and the rheological properties of the cross‐linked network are adjusted by adjusting the oil content and protein concentration to obtain printing materials with good printability and extrudability (Guo et al., 2023). It is worth noting that research on fish protein‐stabilized emulsions in 3D printing is still at an early stage and has proved to be promising, but the adaptability of 3D printing inks and the stability of 3D printed products need to be improved.…”

Section: Application Of Fish Proteinmentioning

confidence: 99%

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Fish protein as a new emulsifier: Mechanism, enhancement, application

Lu,

Xiao

et al. 2024

Food Frontiers

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Marine resources are rich. In recent years, more and more people have paid attention to the development of blue food. Fish protein is one of the essential biomolecules in blue food. It is a natural emulsifier because of its natural, nontoxic, easily obtained, degradable, and good surface activity. The research and application of fish protein as an emulsifier were reviewed in this paper. The emulsifying mechanism of fish protein was discussed. The emulsifying property of fish protein was affected by natural factors (source and protein concentration) and processing environment (ion strength, temperature, and pH). The emulsifying property of fish protein was improved by ultrasound, high pressure, microgel, complexation, glycosylation, and enzyme cross‐linking. It was pointed out that future research of fish protein applications should focus on the problems of shortening the gap between laboratory and commercial; stable emulsion of fish protein is difficult to preserve and single loading. It provides a reference for the development of fish protein emulsifiers.

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Section: Correlation Between Physicochemical Properties and Emulsifyi...mentioning

confidence: 99%

Section: Application Of Fish Proteinmentioning

confidence: 99%

Fish protein as a new emulsifier: Mechanism, enhancement, application

Lu,

Xiao

et al. 2024

Food Frontiers

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“…The shape of food products has an impact on consumer preferences [ 8 ], and attractive and visually striking shapes can enhance the allure and increase the perceived value of a product [ 9 ]. Four-dimensional printing is an emerging technology in the field of additive manufacturing technology that introduces the concept of changing print configurations [ 10 ], including shape and color, over time [ 11 ], thus expanding the traditional capabilities of 3D printing [ 7 ]. The concept of 4D printing was originally proposed by researchers at the Massachusetts Institute of Technology (MIT) in 2014 [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Simulation of Starch Gel Printing and Deformation Process Using COMSOL

Qin,

Li,

Zou

et al. 2024

Foods

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The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation of the starch gel printing and deformation process using COMSOL Multiphysics 6.2 software. Additive manufacturing (AM) technology is widely acclaimed for its user-friendly operation and cost-effectiveness. The 3D printing process may lead to changes in part dimensions and mechanical properties, attributable to the accumulation of residual stresses. Studies require a significant amount of time and effort to discover the optimal composition of the printed material and the most effective deformed 3D structure. There is a risk of failure, which can lead to wasted resources and research delays. To tackle this issue, this study thoroughly analyzes the physical properties of the gel material through COMSOL Multiphysics 6.2 software, It simulates the heat distribution during the 3D printing process, providing important insights into how materials melt and solidify. Three-part models with varying aspect ratios were meticulously designed to explore shape changes during both the printing process and exposure to an 80 °C environment, employing NMR and rheological characterization. Using the generalized Maxwell model for material simulation in COMSOL Multiphysics, the study predicted stress and deformation of the parts by analyzing solid heat transfer and solid mechanics physical fields. Simulation results showed that among three models utilizing a gel-PET plastic membrane bilayer structure, Model No. 1, with the largest aspect ratio, exhibited the most favorable deformation under an 80 °C baking environment. It displayed uniform bending in the transverse direction without significant excess warpage in the edge direction. In contrast, Models No. 2 and No. 3 showed varying degrees of excess warpage at the edges, with Model No. 3 exhibiting a more pronounced warpage. These findings closely aligned with the actual printing outcomes.

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