☆ 4.7 Review

Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing

NANOMATERIALS (2022)

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Article Engineering, Mechanical

Overcoming the post-processing barriers for 3D-printed medical models

Virendra Kumar Verma et al.

Summary: This study aims to identify, analyze and model the post-processing barriers of 3DPMM printed by FDM in order to improve operational efficiency in the Indian context. The study uses ISM, MICMAC analysis, and DEMATEL to understand the hierarchical and contextual relations among the barriers. A total of 11 post-processing barriers were identified, and the study provides insights for operational strategies to overcome these barriers.

RAPID PROTOTYPING JOURNAL (2023)

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Review Engineering, Mechanical

Assessment and treatment of pectus deformities: a review of reverse engineering and 3D printing techniques

Elisa Mussi et al.

Summary: The treatment of pectus deformities is shifting towards customized solutions by leveraging innovative rapid prototyping tools that allow for the design and fabrication of patient-specific treatments and medical devices.

RAPID PROTOTYPING JOURNAL (2023)

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Article Chemistry, Applied

Hydrophobically modified chitosan microgels stabilize high internal phase emulsions with high compliance

Chen Huang et al.

Summary: This study demonstrates the use of hydrophobically modified chitosan microgels as particle emulsifiers to stabilize high internal phase emulsions for the first time. The modified chitosan microgels have higher hydrophobicity and can effectively stabilize emulsions with high oil concentrations. The stable emulsions exhibited higher rheological compliance compared to other solid particle stabilized emulsions at high oil volume fractions.

CARBOHYDRATE POLYMERS (2022)

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Article Chemistry, Applied

Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature

Xiao-Long Li et al.

Summary: Pea protein isolate nanoparticles (PPINs) induced by potassium metabisulfite (K2S2O5) were found to stabilize oil-in-water high internal phase emulsions (HIPEs) by forming a thick interface film, leading to smaller droplet size and better storage and centrifugal stability. These HIPEs exhibited gel-like structure with a higher storage modulus than loss modulus, and remained stable despite flocculation under different conditions, suggesting PPINs-stabilized HIPEs as a potential alternative to hydrogenated oils to reduce trans fatty acid intake.

FOOD CHEMISTRY (2022)

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Review Chemistry, Applied

Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

Yangyang Chen et al.

Summary: Additives in 3D/4D food printing can enhance the printing characteristics of natural food gels, including improving rheological, thermal, electrostatic, nutritional, and sensory properties. Three main types of additives – lipids, hydrocolloids, and carbohydrates – play a significant role in enhancing these printing characteristics.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Stability and digestion characteristics of pickering high internal phase emulsions formed by acid-induced soy lipophilic protein, β-conglycinin, and globulin

Yuanda Sun et al.

Summary: Soy-protein-stabilized high internal phase Pickering emulsions were successfully prepared in this study, with acid-treated soy lipophilic protein, beta-conglycinin, and globulin as stabilizers. The three proteins exhibited the smallest sizes, highest charges, and best emulsification stability at pH 2. The emulsions formed gel-like network structures with good oxidation stability, especially when stabilized by LP under acidic conditions, showing potential for emulsion-based functional food delivery systems.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Food Science & Technology

Novel evaluation technology for the demand characteristics of 3D food printing materials: a review

Qiyong Jiang et al.

Summary: 3D printing is revolutionizing the food industry, with a focus on analyzing the material properties required for different printing technologies and evaluating the performance of printed materials. This review discusses the printing characteristics and classification of food materials, as well as outlines four commonly used 3D printing techniques and the suitable material characteristics needed for each technique. Recent technologies for evaluating 3D printed products are also highlighted, including LF-NMR, computer numerical simulation, applied reference material, morphological identification, and novel instrumental analysis techniques.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Biochemistry & Molecular Biology

Enhancing the bioaccessibility of puerarin through the collaboration of high internal phase Pickering emulsions with beta-carotene

Ruren Li et al.

Summary: This study successfully fabricated a high internal phase Pickering emulsion (HIPPE) using meat protein and olive oil, which co-encapsulated puerarin and beta-carotene, leading to improved bioaccessibility of puerarin. In addition, it was found that the HIPPE slowed down lipid digestion and inhibited puerarin degradation, indicating a synergistic interaction between beta-carotene and the HIPPE.

FOOD & FUNCTION (2022)

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Article Biophysics

High internal phase Pickering emulsions stabilized by egg yolk low density lipoprotein for delivery of curcumin

Zhenshun Li et al.

Summary: The role of egg yolk low density lipoprotein (LDL) as a stabilizer in high internal phase Pickering emulsions (HIPEs) was comprehensively studied. The optimal formulation of HIPEs was found to be 80% oil phase and 2% LDL concentration, which resulted in small and uniform droplets. After freeze-thawing cycles, the gel structure of HIPEs was restored through simple rehomogenization. Encapsulation of curcumin into Pickering HIPEs improved its photostability and bioaccessibility.

COLLOIDS AND SURFACES B-BIOINTERFACES (2022)

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Review Food Science & Technology

Janus particles: A review of their applications in food and medicine

Zhe Liu et al.

Summary: Janus particles with anisotropic surfaces have various applications in the food and biomedicine industries. However, more research is needed to design and fabricate suitable Janus particles.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Chemistry, Applied

Plant-based high internal phase emulsions stabilized by dual protein nanostructures with heat and freeze-thaw tolerance

Tao Wang et al.

Summary: The study shows that dual protein nanostructures formed by walnut proteins and rice proteins exhibit stability in emulsions, and can be further reinforced by adding sodium chloride. The structures can be used to prepare high internal phase emulsions (HIPEs) and plant-based walnut sauce with superior freeze-thaw stability.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Fabrication of flavour oil high internal phase emulsions by casein/pectin hybrid particles: 3D printing performance

An-Qi Bi et al.

Summary: In this study, 3D printable oil/water high-internal-phase emulsions (HIPEs) with flavor oil were fabricated using casein/pectin hybrid particles as stabilizers. Increasing pectin content led to higher viscosity and gel strength of the HIPEs, which could be 3D printed while maintaining the designed shape and structure. These 3D printable HIPEs have promising applications in the food, medical, and cosmetic industries.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Edible mayonnaise-like Pickering emulsion stabilized by pea protein isolate microgels: Effect of food ingredients in commercial mayonnaise recipe

Sisheng Li et al.

Summary: This study investigated the use of PPI microgels in mayonnaise-like Pickering emulsion. The effects of acetic acid, sodium chloride, and sucrose on the emulsion properties were studied. The results showed that PPI microgels have the potential to form egg-free mayonnaise.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

High internal phase emulsions stabilized solely by sonicated quinoa protein isolate at various pH values and concentrations

Zhongyu Zuo et al.

Summary: Stable high internal phase emulsions (HIPEs) were constructed using sonicated quinoa protein isolate (QPI) at different pH values and protein concentrations. The differences in HIPE microstructures under these conditions were discussed. The results showed that HIPEs stabilized by QPI at pH 7.0 and 9.0 had smaller droplet size, smoother appearance, and higher physical stability, while under acidic conditions, QPI aggregates filled the gaps between droplets instead of adsorbing to the oil-water interface, leading to decreased stability. The solid-like viscoelasticity of HIPEs increased with increasing protein concentrations, but decreased with increasing pH values. This study expands the commercial applications of quinoa protein in novel food products like fat substitutes.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

High internal phase emulsions stabilized solely by carboxymethyl chitosan

Yilin Jie et al.

Summary: The ability of carboxymethyl chitosan (CMCS) to stabilize high internal phase emulsions (HIPEs) was investigated. CMCS formed a multi-layered network structure to stabilize the emulsions and improve their stability.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Water-in-oil Pickering emulsions stabilized by edible surfactant crystals formed in situ

Xin Hu et al.

Summary: The nonionic surfactant sucrose stearate C-1801 can form crystals at high temperature in oil, which then stabilize water-in-oil (W/O) Pickering emulsions. These emulsions show long-term stability even after undergoing multiple heating-cooling cycles and freeze-thaw cycles. The behavior of C-1801 as an emulsifier demonstrates its potential as a stabilizer for W/O food products.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

High internal phase Pickering emulsions stabilized by cellulose nanocrystals for 3D printing

Tao Ma et al.

Summary: This study explored the utilization of highly concentrated oil-in-water emulsions to create edible 3D materials, successfully developing a high internal phase Pickering emulsion with excellent stability and printability. The research demonstrated the ability to 3D print high-resolution, high-fidelity shapes under specific conditions.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

High internal phase Pickering emulsions stabilized by tannic acid-ovalbumin complexes: Interfacial property and stability

Yang Chen et al.

Summary: This study used tannic acid to increase the interfacial stability of ovalbumin-stabilized high internal phase Pickering emulsions (HIPEs). It was found that tannic acid significantly improved the wettability of ovalbumin, resulting in better interfacial stability. HIPEs formed at pH 4.0 exhibited stronger gel network and higher viscosity, and showed good storage and freeze-thaw stability.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing

Tingting Feng et al.

Summary: Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for 3D printing and flavor compounds delivery were studied. The proportion of cinnamaldehyde in the oil phase affected storage stability, rheological properties, and 3DP characteristics. PEs and HIPPEs with lower cinnamaldehyde proportions showed better stability and printability, with reduced flavor loss during processing.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Physical

All-natural oil-in-water high internal phase Pickering emulsions featuring interfacial bilayer stabilization

Shengnan Tao et al.

Summary: HIPPEs with tuned interfacial structures show superior characteristics compared to conventional HIPPEs, with potential widespread applications and the ability to protect bioactive substances at high temperatures. HIPPEs with high internal phase fraction may replace condiments on the market and have applications in environmental protection or tissue engineering.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2022)

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Article Food Science & Technology

Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability

Ling Mao et al.

Summary: This study mainly focused on the physical stability of gelatin microgel-stabilized high internal phase emulsion (HIPE) under different preparation conditions. The results showed that a smaller droplet size of emulsion could be obtained by higher dispersion speed and time. Increasing gelatin concentration could enhance its adsorption at the oil/water interface, thereby improving the stability of the emulsion.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Article Agriculture, Multidisciplinary

Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin

Xiaoqian Du et al.

Summary: In this study, SPI-Dex complexes were fabricated and used to stabilize HIPEs. The results showed that HIPEs stabilized by SPI-Dex complexes had smaller particles, higher zeta-potential, higher viscosity, modulus, and higher quercetin encapsulation efficiency compared with HIPEs stabilized by SPI. In addition, in vitro digestion experiments revealed that SPI-Dex complex-stabilized HIPEs significantly reduced the release of free fatty acid and improved the bioaccessibility of quercetin.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)

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Review Engineering, Chemical

Pickering emulsions stabilized by biocompatible particles: A review of preparation, bioapplication, and perspective

Tong Zhang et al.

Summary: The phenomenon of solid particles adsorbing at fluid interfaces to stabilize emulsions or foams, known as Pickering emulsions, has been studied for over a century and is now gaining attention in biomedical applications. By utilizing biocompatible particles to stabilize emulsions, a wide range of materials can be prepared with potential for diverse biological applications.

PARTICUOLOGY (2022)

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Article Food Science & Technology

Structural and interfacial characteristics of ultrasonicated lipophilic-protein-stabilized high internal phase Pickering emulsions

Yuanda Sun et al.

Summary: The structure and functional properties of soybean lipophilic protein (LP) can be modified through ultrasonic treatment. Under acidic conditions, ultrasonicated LP exhibits better distribution at the oil-water interface, improving the freeze-thaw stability and solubility of LP-stabilized high internal phase Pickering emulsions (HIPPE).

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Improving the colloidal stability and emulsifying property of flaxseed 11S globulin by heat induced complexation with soy 7S globulin

Nannan Chen et al.

Summary: This study improved the colloidal stability of flaxseed protein by fabricating a complex with soy protein. The complex showed enhanced stability against various conditions and could stabilize high internal phase emulsion. Thermal induced complexation with 7S globulin from another plant source could enhance the functionalities of oilseed 11S globulin.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Food Science & Technology

Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach

Viridiana Tejada-Ortigoza et al.

Summary: Additive manufacturing, or 3D printing, has gained interest in the food industry for personalized nutrition and customized products. The rheological properties of the materials are crucial for the 3D-printing process, while the mechanical properties are related to the texture of the food products. Thorough characterization of the manufacturing parameters is necessary prior to consuming any 3D-printed food.

FOODS (2022)

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Review Nutrition & Dietetics

Recent Advances on Pickering Emulsions Stabilized by Diverse Edible Particles: Stability Mechanism and Applications

Wei Li et al.

Summary: Recently, Pickering emulsions stabilized by particles have been the focus of attention due to their exceptional stability and functionality. Food-grade particles are preferred in the food and pharmaceutical industries because of their natural benefits and unique interfacial properties. Recent publications have reported edible particles with distinct shapes resulting from raw materials and fabrication methods, which also possess diverse interfacial properties and functionalities. This review provides a comprehensive overview of recent advances in the stabilization of Pickering emulsions using various food-grade particles, as well as their potential applications in the food industry.

FRONTIERS IN NUTRITION (2022)

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Article Chemistry, Applied

All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing

Yucheng Zong et al.

Summary: This paper presents a study on using natural protein-polysaccharide conjugates (PPCs) extracted from shiitake mushroom roots to stabilize high internal phase emulsions (HIPEs). The unique nanostructures of PPCs play an important role in the preparation of HIPEs, providing excellent long-term stability and heat tolerance. Additionally, HIPEs can be used for three-dimensional printing to produce self-standing objects of different shapes.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Lijuan Zhang et al.

Summary: This study investigated the physical and chemical properties of food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by sea bass protein (SBP) microgel particles. The results showed that SBP microgel particles improved the environmental stability of HIPPEs and formed a three-dimensional network structure around oil droplets. The average particles size of HIPPEs decreased with the increased concentration of SBP microgel particles, and HIPPEs exhibited higher viscoelasticity, excellent recovery, and thixotropy. Encapsulation of HIPPEs improved the physical and chemical stability of astaxanthin, and the SBP microgel particles enhanced the bioaccessibility of astaxanthin. Three-dimensional printing experiments confirmed the potential of HIPPEs as a delivery vehicle for astaxanthin and as a 3D printing material for edible functional foods.

FOOD HYDROCOLLOIDS (2022)

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Article Optics

The effect of absorption ratio on meltpool features in laser-based powder bed fusion of IN718

Mahyar Khorasani et al.

Summary: The research aims to develop a model to estimate laser absorption in materials and investigate the impact of absorption ratio on melt pool morphology. The developed model significantly enhances the accuracy of estimating melt pool features.

OPTICS AND LASER TECHNOLOGY (2022)

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Review Food Science & Technology

Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

Linlin Zhao et al.

Summary: 3D food printing technology combines 3D printing and food manufacturing, offering personalized products to meet taste preferences and dietary needs. Currently, there is a lack of systematic reviews on functional 3D printing and the emerging concept of 4D food printing.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

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Article Nutrition & Dietetics

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin

Rui Shen et al.

Summary: The study prepared BCNs/SPI colloidal particles using anti-solvent precipitation and a simple complex method, and found that the former method resulted in stronger hydrogen bonds, improved crystallinity, thermal stability, contact angle, and gel viscoelasticity. Additionally, HIPEs stabilized by anti-solvent precipitation method were used for curcumin delivery, showing good encapsulation efficiency and increased bioaccessibility. This indicates that anti-solvent precipitation is an effective way to stabilize HIPEs for potential applications in curcumin delivery.

FRONTIERS IN NUTRITION (2021)

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Article Chemistry, Applied

High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing

Ying Wan et al.

Summary: This study utilized high internal phase Pickering emulsions stabilized by protein-polysaccharide complexes as inks for food-grade three-dimensional printing (3DP), showing outstanding biphasic wettability and interfacial tension reduction. By tuning the properties of the complexes, the HIPPEs exhibited controllable injectability and printability during 3DP, with RCs stabilized HIPPEs showing favorable printing resolution, hardness, adhesiveness, and chewiness.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Coalescence behavior of eco-friendly Pickering-MIPES and HIPEs stabilized by using bacterial cellulose nanofibrils

Qi Li et al.

Summary: O/W Pickering emulsions containing oil phase with different volume fractions were prepared using bacterial cellulose nanofibrils (BCNFs) alone. The emulsions exhibited excellent physical stability and low coalescence rate, with droplet size varying from 32 to 91 μm. Increasing particle contents decreased droplet size and enhanced emulsion stability.

FOOD CHEMISTRY (2021)

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Article Chemistry, Physical

Formation and characterisation of high-internal-phase emulsions stabilised by high-pressure homogenised quinoa protein isolate

Ruijia Zhang et al.

Summary: High pressure homogenised quinoa protein isolates were used to prepare high-internal-phase emulsions, which behaved as viscoelastic gels due to network formation. Prolonged storage increased gel strength while heat treatment induced enhancement in gel strength due to protein denaturation. These findings are important for the design and preparation of emulsions stabilized by quinoa proteins.

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

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Article Food Science & Technology

Formation and emulsification properties of self-assembled potato protein microgel particles under different pH conditions

Xingli Liu et al.

Summary: The study found that the pH values during the preparation of potato protein microgel particles significantly influenced the emulsification properties. Samples prepared near the isoelectric point of the potato protein showed lower emulsifying activity and stability index, while those prepared away from the isoelectric point exhibited higher emulsifying performance with appropriate characteristics.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Review Chemistry, Applied

Protein- and polysaccharide-based particles used for Pickering emulsion stabilisation

E. F. Ribeiro et al.

Summary: This study explores the use of protein and polysaccharide particles in stabilizing emulsions in multi-phase food systems. It emphasizes the advantages of combining polymer-based particles and tailoring the wettability of colloidal systems for creating stable emulsions. The research also focuses on the development of renewable and sustainable biopolymer particles for more eco-friendly and effective stabilizers.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Development of rheologically stable high internal phase emulsions by gelatin/chitooligosaccharide mixtures and food application

Hongxia Wang et al.

Summary: The modification of gelatin with chitooligosaccharide enhanced the rheological stability and structure of food-grade high internal phase emulsions (HIPEs), preventing droplet accumulation and enabling successful three-dimensional printing applications. This study has important implications for developing stable HIPEs for food applications and promoting rapid prototyping.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

Xiao Liu et al.

Summary: The research discovered a correlation between the molecular structures of OSA starches and their ability to stabilize high internal phase emulsions (HIPE) and oleogels. OSA-3 with high degree of substitution and small hydrodynamic radius effectively decreased interfacial tension, while OSA-2 formed compact structures and exhibited higher storage modulus values. This indicates that the emulsification is controlled by the degree of substitution, while the structure and rheological behavior of HIPE depend primarily on the hydrodynamic radius.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels

Kaiyue Cen et al.

Summary: Quinoa protein isolate (QPI) dispersions were ultrasonicated to produce nanoparticles for emulsifying olive, rapeseed, and corn oil to form stable Pickering high internal phase emulsions (HIPEs). The effects of different oil phases and ultrasonic intensity on the particle size, zeta potential, rheological properties, and microscopic distribution of Pickering HIPEs were analyzed. The rheological properties of HIPEs were positively correlated with the oleic acid content in the oil phase, and sonicated QPI exhibited higher freeze-thaw stability in HIPE gels.

JOURNAL OF CEREAL SCIENCE (2021)

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Article Engineering, Chemical

Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

Jinning Liu et al.

Summary: The study found that pectin required less amount to form small droplets compared to gum arabic, whey protein isolate (WPI), and soy protein isolate (SPI); W/O/W emulsions prepared using proteins were more effective at inhibiting mass transport compared to those prepared using polysaccharides.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Chemistry, Applied

Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

Baozhong Guo et al.

Summary: The study demonstrated that starch/WPI complexes can stabilize high internal phase emulsions, and at a certain ratio, can make the HIPE more stable and have higher antioxidant properties. The complexes were more stable in acidic environments.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Tunable high internal phase emulsions stabilized by cross-linking/ electrostatic deposition of polysaccharides for delivery of hydrophobic bioactives

Meigui Huang et al.

Summary: A controllable approach to produce polysaccharide-based high internal phase emulsions (HIPEs) without surfactants was explored, by using centrifugation of ultrasonication-produced shell cross-linked polysaccharide microspheres. The resulting HIPEs exhibited high stability, encapsulation efficiency, and pH/redox dual stimuli-responsive release. Further development of this strategy could lead to tunable HIPEs with desired functionalities for smart delivery and oral adsorption of hydrophobic food active ingredients.

FOOD HYDROCOLLOIDS (2021)

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Article Engineering, Chemical

Preparation and characterization of pickering emulsion stabilized by hordein-chitosan complex particles

Feifan Li et al.

Summary: The study prepared hordein-chitosan complex particles (HCPs) using anti-solvent precipitation method. The addition of chitosan increased the particle diameter and zeta-potential, while decreasing the fluorescence intensity, indicating chitosan absorption onto the surface of hordein particles. Fourier transform infrared spectra showed significant shifts in peak positions, suggesting hydrogen bonds and hydrophobic interactions between hordein and chitosan.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Food Science & Technology

In-situ dispersion of casein to form nanoparticles for Pickering high internal phase emulsions

Yu Guo et al.

Summary: The present study found that 3% casein modulated by solution pH could be an outstanding stabilizer for oil-in-water Pickering HIPEs, with control over rheological properties and enhanced stability and viscoelasticity. The casein particles at different pH levels exhibited varied zeta-potential and three-phase contact angles, indicating their irreversible anchoring at the oil-water interface. The stability of the HIPEs against heating and sensitivity to frozen-thawing treatment were also observed, highlighting the potential of casein particles for providing electrostatic repulsion and steric hindrance to prevent coalescence or flocculation of oil drops in Pickering HIPEs.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

3D printing: Development of animal products and special foods

Zuhaib F. Bhat et al.

Summary: This review examines the printing properties of different animal protein-based food inks/materials and their potential applications in 3D printed constructs, as well as the development of special diets for specific dietary requirements and the possibility of cultured meat-based products. Challenges in technology include reducing meat particle size and diluting meat flavor, but could be a good option for utilizing lower value and tougher cuts of meat, while cultured meat products are still in conceptual stages.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

Chitosan hydrogels in 3D printing for biomedical applications

Mina Rajabi et al.

Summary: Tissue engineering and regenerative medicine have progressed to a new stage due to recent advancements in biology, material sciences, and 3D printing. Chitosan-based hydrogels, widely used in biomedical applications, hold promise for future development when combined with 3D printing technology. This combination has the potential to create next generation biomedical implants.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery

Jiang Yi et al.

Summary: Novel protein-polysaccharide colloidal particles have been successfully developed for stabilizing and delivering beta-carotene-loaded HIPPEs, showing improved pH and storage stability as well as enhanced retention of beta-carotene at pH 6.0. Additionally, these colloidal particles contributed to increased lipolysis and bioaccessibility of beta-carotene within HIPPEs, demonstrating potential for controlled release and improved chemical stability.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Preparation of high thermal stability gelatin emulsion and its application in 3D printing

Jie Du et al.

Summary: Gelatin crosslinked by Transglutaminase was used to stabilize food-grade high internal phase emulsions (HIPEs) in a one-step method, resulting in uniform droplet diameter and good storage stability. The thermal and rheological properties of the HIPEs were enhanced with TG crosslinking, showing potential for 3D printing applications. This study provides an industrialized method for gelatin-based HIPEs with high thermal stability and theoretical guidance for practical applications.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes

Ce Cheng et al.

Summary: The study investigated the ability of LF/GA complexes as emulsifiers to form and stabilize HIPEs, with properties that could be tuned by varying solution pH. The HIPEs showed good stability and environmental stability, with potential for improving the photostability of encapsulated bioactives. The research provides a useful approach for designing HIPEs with improved functional performance, which can be used in semi-solid foods for enhancing textural characteristics or nutritional profiles.

FOOD HYDROCOLLOIDS (2021)

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Article Engineering, Chemical

Food 3D printing: Effect of heat transfer on print stability of chocolate

Pietro Rando et al.

Summary: Food 3D Printing is a novel technology that involves manufacturing edible objects with customized shape and structure. The study focuses on the interplay between the rheological and thermal properties of chocolate products, and printing conditions, in order to predict the stability of 3D printed structures. The research proposes a stability criterion based on the local yield stress to explain the stability or collapse of the 3D printed structures.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Food Science & Technology

Physicochemical and emulsifying properties of protein isolated from Phlebopus portentosus

Yuan Zou et al.

Summary: Edible mushroom protein isolate from Phlebopus portentosus showed promising emulsifying properties and potential to be used as an emulsifier for preparing double emulsions. The nanoparticulation strategy resulted in stable PPI nanoparticles with good balance of essential amino acids, demonstrating fast adsorption behavior at the oil-water interfaces.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Nutrition & Dietetics

Characterization of a Novel High Internal Phase Pickering Emulsions Stabilized by Soy Protein Self-Assembled Gel Particles

Chong-hao Bi et al.

Summary: This study investigated a novel high-internal-phase Pickering emulsion (HIPPE) prepared by acid-induced self-assembly SPI gel (A/S-SPIG). The results showed that HIPPEs exhibited typical shear thinning emulsion behavior and could form stable emulsions at different SPI concentrations. The network structure of HIPPE stabilized by A/S-SPIG particles was continuously enhanced with increasing SPI concentration, leading to improved thermal stability and cohesive properties. Additionally, HIPPE at a concentration of 1.2% demonstrated the best stability against delamination, indicating the excellent performance of A/S-SPIG as a HIPPE stabilizer.

FRONTIERS IN NUTRITION (2021)

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Article Food Science & Technology

Physical and oxidative stability of food emulsions prepared with pea protein fractions

Emma B. A. Hinderink et al.

Summary: The study suggests that the constituents of commercial pea protein isolate have specific functionalities, which are crucial for designing stable plant protein-based emulsions. Under oxidative conditions, the insoluble pea protein can physically stabilize oil-in-water emulsions, despite causing rapid lipid oxidation.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Nanoscience & Nanotechnology

High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam

Ya Zhu et al.

ACS APPLIED MATERIALS & INTERFACES (2020)

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Article Chemistry, Applied

One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles/gum Arabic

Li Ma et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Universal and simple method for facile fabrication of sustainable high internal phase emulsions solely using meat protein particles with various pH values

Ruren Li et al.

FOOD HYDROCOLLOIDS (2020)

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Article Biochemistry & Molecular Biology

Novel gel-like Pickering emulsions stabilized solely by hydrophobic starch nanocrystals

Siqiao Chang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemistry & Molecular Biology

Thermoresponsive starch-based particle-stabilized Pickering high internal phase emulsions as nutraceutical containers for controlled release

Chao Wang et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Biochemical Research Methods

Encapsulation of β-amylase in water-oil-water enzyme emulsion liquid membrane (EELM) bioreactor for enzymatic conversion of starch to maltose

B. S. Priyanka et al.

PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY (2020)

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Review Chemistry, Applied

Globular proteins as soft particles for stabilizing emulsions: Concepts and strategies

Chuan-He Tang

FOOD HYDROCOLLOIDS (2020)

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Review Chemistry, Applied

Chitosan-based Pickering emulsions and their applications: A review

Asma Sharkawy et al.

CARBOHYDRATE POLYMERS (2020)

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Article Biochemistry & Molecular Biology

Fabrication of pea protein nanoparticles with calcium-induced cross-linking for the stabilization and delivery of antioxidative resveratrol

Yuting Fan et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Agriculture, Multidisciplinary

Deciphering the Structural Network That Confers Stability to High Internal Phase Pickering Emulsions by Cross-Linked Soy Protein Microgels and Their In Vitro Digestion Profiles

Jiayu Wen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

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Article Chemistry, Applied

Physicochemical, interfacial and emulsifying properties of insoluble soy peptide aggregate: Effect of homogenization and alkaline-treatment

Cui Du et al.

FOOD HYDROCOLLOIDS (2020)

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Review Chemistry, Applied

Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective

Aimin Shi et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions

Hongjie Dai et al.

FOOD HYDROCOLLOIDS (2020)

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Article Food Science & Technology

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

Fan Yang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Chemistry, Applied

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Zhenbin Liu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Agriculture, Multidisciplinary

Fabrication and Characterization of Novel Water-Insoluble Protein Porous Materials Derived from Pickering High Internal-Phase Emulsions Stabilized by Gliadin-Chitosan-Complex Particles

Fu-Zhen Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Engineering, Chemical

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Jingwang Chen et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Acoustics

Conformational and physicochemical properties of quinoa proteins affected by different conditions of high-intensity ultrasound treatments

A. Vera et al.

ULTRASONICS SONOCHEMISTRY (2019)

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Article Food Science & Technology

Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles

Xiao Liu et al.

JOURNAL OF CEREAL SCIENCE (2019)

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Review Food Science & Technology

Toward the design of functional foods and biobased products by 3D printing: A review

Stephane Portanguen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Chemistry, Physical

Casein nanogels as effective stabilizers for Pickering high internal phase emulsions

Shanshan Chen et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2019)

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Article Chemistry, Applied

High loading contents, distribution and stability of β-carotene encapsulated in high internal phase emulsions

Wei Li et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Effect of preparation factors and storage temperature on fish oil-loaded crosslinked gelatin nanoparticle pickering emulsions in liquid forms

Mengzhen Ding et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Applied

Oil-water interfacial behavior of soy β-conglycinin–soyasaponin mixtures and their effect on emulsion stability

Lijie Zhu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Chemistry, Multidisciplinary

High-Internal-Phase Pickering Emulsions Stabilized Solely by Peanut-Protein-Isolate Microgel Particles with Multiple Potential Applications

Bo Jiao et al.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2018)

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Article Chemistry, Applied

High internal phase emulsions stabilized by starch nanocrystals

Tao Yang et al.

FOOD HYDROCOLLOIDS (2018)

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Article Chemistry, Applied

Surface modification improves fabrication of pickering high internal phase emulsions stabilized by cellulose nanocrystals

Qiu-Hong Chen et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

Bonastre Oliete et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

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Article Biochemistry & Molecular Biology

Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles

Wei Xu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

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Article Food Science & Technology

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Fanli Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Polymer Science

High-Speed 3D Printing of High-Performance Thermosetting Polymers via Two-Stage Curing

Xiao Kuang et al.

MACROMOLECULAR RAPID COMMUNICATIONS (2018)

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Article Biochemistry & Molecular Biology

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

Somayeh Zamani et al.

FOOD & FUNCTION (2018)

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Article Chemistry, Applied

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

Tao Zeng et al.

FOOD CHEMISTRY (2017)

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Article Nanoscience & Nanotechnology

Fabrication of Hierarchical Macroporous Biocompatible Scaffolds by Combining Pickering High Internal Phase Emulsion Templates with Three-Dimensional Printing

Ting Yang et al.

ACS APPLIED MATERIALS & INTERFACES (2017)

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Article Chemistry, Applied

Fabrication and characterization of novel Pickering emulsions and Pickering high internal emulsions stabilized by gliadin colloidal particles

Ya-Qiong Hu et al.

FOOD HYDROCOLLOIDS (2016)

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Article Biophysics

Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking

Jiande Wu et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2015)

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Article Nanoscience & Nanotechnology

Gelatin Particle-Stabilized High Internal Phase Emulsions as Nutraceutical Containers

Huan Tan et al.

ACS APPLIED MATERIALS & INTERFACES (2014)

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Article Biochemistry & Molecular Biology

Chitin Nanocrystals for Pickering High Internal Phase Emulsions

Emilie Perrin et al.

BIOMACROMOLECULES (2014)

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Article Biochemistry & Molecular Biology

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

Isabelle Capron et al.

BIOMACROMOLECULES (2013)

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Article Chemistry, Applied

Rheology of high internal phase ratio emulsions

Rajinder Pal

FOOD HYDROCOLLOIDS (2006)

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Article Chemistry, Multidisciplinary

Solid wettability from surface energy components: Relevance to pickering emulsions

BP Binks et al.

LANGMUIR (2002)

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