4.8 Article

Kinetic evaluation of the starch molecular behavior under extrusion-based or laser powder bed fusion 3D printing systems: A systematic structural and biological comparison

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。
Article Agriculture, Multidisciplinary

A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Mahdiyar Shahbazi et al.

Summary: The development of stable inks with bioactive properties is crucial for the application of additive manufacturing in the food and pharmaceutical industries. Surface-modified microcrystalline cellulose (MCC) can be used as a particulate emulsifier to stabilize emulsions. By modifying MCC with cationic antimicrobial compounds, an antimicrobial printable ink can be created. A green method for producing antioxidant and antimicrobial 3D-printed objects using a soy-based particulate emulsion gel stabilized by a surface-active MCC conjugate is presented. The modified MCC improves the stability and bioactivities of the ink, resulting in highly porous 3D structures with precise geometries.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)

Article Chemistry, Applied

Chemical cross-linking reduces in vitro starch digestibility of cooked potato parenchyma cells

Li Ding et al.

Summary: The study showed that chemical cross-linking can decrease the swelling power of starch, reduce the rate and extent of starch digestion, and enhance the barrier effect of cell walls on starch digestion.

FOOD HYDROCOLLOIDS (2022)

Article Biochemistry & Molecular Biology

Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Mahdiyar Shahbazi et al.

Summary: The study showed that grafting polyphenols onto MCC could enhance bioactive properties and improve emulsifying performance, resulting in the development of a multifunctional antioxidative Pickering emulsion for the production of personalized functional foods.

BIOMACROMOLECULES (2021)

Article Chemistry, Applied

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Maryam Kiumarsi et al.

Summary: The study evaluated the changes in chocolate properties when substituting sucrose with dodecenyl-succinylated inulin during storage. Results showed that higher levels of modified inulin led to increased hardness, roughness, and friction coefficient in non-stored chocolates, but inhibited deterioration of textural properties after storage. Confocal Raman microscopy revealed the presence of modified inulin around sucrose and cocoa particles, especially at higher ratios. Using biopolymeric surfactant like hydrophobically modified inulin could potentially reduce production costs and aid in low-calorie chocolate development.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Applied

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

Mahdiyar Shahbazi et al.

Summary: This study focuses on the development of reduced-fat emulsion gels using hydrophobically modified biosurfactants, which exhibited pseudoplastic behavior and good storage stability. Inks with higher ratios of biosurfactants showed better droplet dispersion and higher structural strength. The differences in flow behavior and emulsion stability were attributed to the molecular weight and radius of gyration of the biosurfactants.

FOOD HYDROCOLLOIDS (2021)

Article Chemistry, Physical

Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Mahdiyar Shahbazi et al.

Summary: The study focused on stabilizing a reduced-fat casein-based Pickering emulsion with acetylated microcrystalline cellulose, leading to improved printing performance and resolution. The addition of micro-biosurfactant resulted in more uniform and porous 3D printed objects, with decreased freezing of oil and aqueous phases. Oral tribology and dynamic sensory evaluation both showed positive results, indicating the potential of Pickering emulsions in 3D food printing.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)

Article Chemistry, Physical

Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

Mahdiyar Shahbazi et al.

Summary: The study modified microcrystalline cellulose hydrophobically and incorporated it into a casein-based emulsion to enhance the rheological properties and printability of the ink. The use of higher ratios of micro-biosurfactant improved the emulsion's elasticity, droplet sizes, stability, and resistance to deformation. The results also showed the thermo-reversible property of the ink, dependent on the ratios of micro-biosurfactant.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2021)

Review Nanoscience & Nanotechnology

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

Mahdiyar Shahbazi et al.

Summary: Biopolymers are widely used in 3D printing, improving ink flow behavior, enhancing mechanical strength of printed structures, and increasing printing precision. Tuning the structural properties of biopolymers is a common and essential approach for achieving printed architectures with precisely tailored geometry.

ACS APPLIED BIO MATERIALS (2021)

Article Pharmacology & Pharmacy

3D printing: Principles and pharmaceutical applications of selective laser sintering

Atheer Awad et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2020)

Article Materials Science, Characterization & Testing

Analytical characterization of polyamide 11 used in the context of selective laser sintering: Physico-chemical correlations

Beate Scherer et al.

POLYMER TESTING (2020)

Article Engineering, Chemical

Impact of shear force on functional properties of native starch and resulting gel and film

Mandiyar Shahbazi et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Pharmacology & Pharmacy

Selective laser sintering (SLS) 3D printing of medicines

Fabrizio Fina et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2017)

Article Materials Science, Multidisciplinary

Aging behavior of thermoplastic elastomers in the laser sintering process

Stefan Ziegelmeier et al.

JOURNAL OF MATERIALS RESEARCH (2014)

Article Chemistry, Applied

Analysis of starch amylolysis using plots for first-order kinetics

Peter J. Butterworth et al.

CARBOHYDRATE POLYMERS (2012)

Article Agriculture, Multidisciplinary

Small-Strain Dynamic Rheology of Food Protein Networks

Michael H. Tunick

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

Thuy T. B. Tran et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Biochemistry & Molecular Biology

In Vivo and In Vitro Starch Digestion: Are Current in Vitro Techniques Adequate?

Jovin Hasjim et al.

BIOMACROMOLECULES (2010)

Review Chemistry, Analytical

Characterization of branched polysaccharides using multiple-detection size separation techniques

Francisco Vilaplana et al.

JOURNAL OF SEPARATION SCIENCE (2010)

Review Food Science & Technology

Starch digestibility in food matrix: a review

Jaspreet Singh et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)

Article Biochemistry & Molecular Biology

Characterization of Starch by Size-Exclusion Chromatography: The Limitations Imposed by Shear Scission

Richard A. Cave et al.

BIOMACROMOLECULES (2009)

Article Biochemical Research Methods

A comparison of sugar indicators enables a universal high-throughput sugar-1-phosphate nucleotidyltransferase assay

Rocco Moretti et al.

ANALYTICAL BIOCHEMISTRY (2008)

Article Biochemistry & Molecular Biology

Extruding foams from corn starch acetate and native corn starch

JJ Guan et al.

BIOMACROMOLECULES (2004)