Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet

Article Engineering, Chemical

Correlating 3D printing performance with sol-gel transition based on thermo-responsive k-carrageenan affected by fructose

Yaolei Zhu et al.

Summary: Thermo-responsive food inks play an important role in 3D food printing materials. This study provides new insights into 3D printing of thermo-responsive food inks by correlating with sol-gel transition.

JOURNAL OF FOOD ENGINEERING (2023)

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Article Engineering, Chemical

3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides

Zhenbin Liu et al.

Summary: With the increasing demand for attractive dysphagia diet in an aging society, this study aimed to develop such diet using 3D printing technology. The addition of different concentrations of xanthan gum (XG), locust bean gum (LBG), and kappa-carrageenan gum (KG) was incorporated to improve the properties of the samples. The results showed that the addition of XG decreased viscosity and hardness, while KG increased them. Samples with 0.3%-XG and 0.9%-LBG exhibited the best 3D printability.

JOURNAL OF FOOD ENGINEERING (2023)

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Article Chemistry, Applied

Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation

Xuebing Xing et al.

Summary: The study explored the development of visually appealing texture-modified black fungus-based food using 3D printing as a potential dysphagia diet. Addition of k-carrageenan gum and xanthan gum significantly improved the mechanical properties and texture of the ink samples, while arabic gum showed an opposite effect. Xanthan gum addition resulted in samples meeting the IDDSI level 5 standards, demonstrating high printing precision and self-supporting capability.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Fibrillar assembly of whey protein isolate and gum Arabic as iron carrier for food fortification

Jianxiong Yue et al.

Summary: In this study, fibrous aggregates consisting of whey protein isolate (WPI) and gum arabic (GA) with ferric ions were fabricated and thoroughly investigated. The study focused on the fibrillation process, morphology, secondary structure, driving force, iron release in simulated gastrointestinal phase, and sensory properties of the WPI/GA(Fe3+) fibrils. The results showed promising potential for the application of WPI/GA(Fe3+) fibrils in iron fortification in the food industry, as they exhibited favorable fibrillation conditions, desirable morphology, delayed iron release in the gastric phase, increased sensory scores, and high potential for absorption in the duodenum.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Physical

Characterization of soluble and insoluble fractions obtained from a commercial pea protein isolate

Pascal Moll et al.

Summary: In this study, the characteristics of water-soluble and water-insoluble fractions of pea protein isolates were investigated. Differences in chemical composition, charge properties, particle sizes, and voluminosities were observed. These variations may contribute to inconsistencies in the technofunctionality of commercial pea protein preparations.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

Rheological characterization of polysaccharide thickeners oriented for dysphagia management: Carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum

Yuanyuan Wei et al.

Summary: Novel naturally sourced thickeners from food biopolymers have gained increasing attention in food areas, especially where edible safety of thickeners is crucial. The rheological behaviors of carboxymethylated curdlan and konjac glucomannan as potential thickeners for dysphagia were studied, showing unique viscosity enhancement abilities. However, a viscosity-lowering phenomenon was observed in konjac glucomannan solutions in the presence of maltodextrin, providing an advantage for incorporating more dietary fibers in dysphagia diets.

FOOD HYDROCOLLOIDS (2021)

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Review Food Science & Technology

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels-A review

Xi Yang et al.

Summary: This review discusses the phase behaviors of mixed polysaccharide-protein systems and their relationships with the microstructures of final gels. It also exemplifies the practical applications of polysaccharide-protein mixtures in producing composite binary gels. Intermolecular interactions play a crucial role in affecting the phase behaviors between polysaccharides and proteins, and the physical properties and gel structures can be diversified by changing the gel fabrication conditions.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

M. C. Cortez-Trejo et al.

Summary: The addition of gums to protein systems can induce structural changes in the gel matrix, leading to improvements in rheological properties and water retention capacity depending on the characteristics of the biopolymers used. Factors such as pH, ionic strength, protein-gum ratio, and gum concentration play critical roles during gel formation.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Aakanksha Pant et al.

Summary: The research focuses on enhancing the nutritional value and reducing costs of 3D food printing using fresh vegetables to meet the needs of dysphagic diets.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin

Meigui Huang et al.

Summary: The PP/XG complex stabilized HIPEs show increased retention and bioaccessibility of quercetin, as well as improved colloidal stability, making them suitable delivery systems for hydrophobic bioactives.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients

Arianna Dick et al.

Summary: The printability and textural attributes of cooked beef pastes with various thickeners were analyzed. Different formulations were found suitable for levels 5, 6, and 7 of the IDDSI framework, with shape stability of samples being related to changes in phase angles.

FUTURE FOODS (2021)

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Article Chemistry, Applied

Effect of different hydrocolloids on tribological and rheological behaviors of soymilk gels

Zhihua Pang et al.

FOOD HYDROCOLLOIDS (2020)

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Article Engineering, Chemical

Callus-based 3D printing for food exemplified with carrot tissues and its potential for innovative food production

Sea Mi Park et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Review Nutrition & Dietetics

Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia

Koichiro Matsuo et al.

NUTRIENTS (2020)

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Article Chemistry, Applied

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Arianna Dick et al.

FOOD HYDROCOLLOIDS (2020)

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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 Biochemistry & Molecular Biology

Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study

Hoda Khalesi et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Chemistry, Applied

Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch

El-Sayed M. Abdel-Aal et al.

CEREAL CHEMISTRY (2019)

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Review Biochemistry & Molecular Biology

Complex coacervation: Principles, mechanisms and applications in microencapsulation

Yakindra Prasad Timilsena et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Agriculture, Multidisciplinary

Assembly of Protein-Polysaccharide Complexes for Delivery of Bioactive Ingredients: A Perspective Paper

Zihao Wei et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Food Science & Technology

Instrumental characterization of banana dessert gels for the elderly with dysphagia

Kamonwan Suebsaen et al.

FOOD BIOSCIENCE (2019)

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Review Food Science & Technology

Role of fluid cohesiveness in safe swallowing

Katsuyoshi Nishinari et al.

NPJ SCIENCE OF FOOD (2019)

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Article Chemistry, Applied

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

Saeed Mirarab Razi et al.

FOOD HYDROCOLLOIDS (2018)

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Article Food Science & Technology

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Zhenbin Liu et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Review Food Science & Technology

3D printing: Printing precision and application in food sector

Zhenbin Liu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Article Chemistry, Physical

Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels

Xuan T. Le et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)

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Article Food Science & Technology

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration

Laura Laguna et al.

FOOD QUALITY AND PREFERENCE (2016)

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Article Food Science & Technology

THE FOOD COLLOID PRINCIPLE IN THE DESIGN OF ELDERLY FOOD

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JOURNAL OF TEXTURE STUDIES (2016)

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ADJUSTMENT OF FOOD TEXTURAL PROPERTIES FOR ELDERLY PATIENTS

J. A. Y. Cichero

JOURNAL OF TEXTURE STUDIES (2016)

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Article Food Science & Technology

An Overview of 3D Printing Technologies for Food Fabrication

Jie Sun et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

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Article Chemistry, Applied

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

Khetan Shevkani et al.

FOOD HYDROCOLLOIDS (2015)

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Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices

Amparo Moret-Tatay et al.

FOOD HYDROCOLLOIDS (2015)

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Review Food Science & Technology

Protein-Polysaccharide Interactions to Alter Texture

Fred van de Velde et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)

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Review Geriatrics & Gerontology

Evaluation and management of oropharyngeal dysphagia in different types of dementia: A systematic review

Kannayiram Alagiakrishnan et al.

ARCHIVES OF GERONTOLOGY AND GERIATRICS (2013)

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Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

Ai Tokifuji et al.

MEAT SCIENCE (2013)

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Article Chemistry, Applied

Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels

Xiang Dong Sun et al.

FOOD HYDROCOLLOIDS (2012)

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Article Chemistry, Applied

Associative phase separation involving canola protein isolate with both sulphated and carboxylated polysaccharides

Darlene R. Klassen et al.

FOOD CHEMISTRY (2011)

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Swallowing profiles of food polysaccharide solutions with different flow behaviors

Makoto Nakauma et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures

Esra Cakir et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing

A. Casanovas et al.

FOOD HYDROCOLLOIDS (2011)

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Article Chemistry, Applied

The determining role of bolus rheology in triggering a swallowing

Jianshe Chen et al.

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Article Geriatrics & Gerontology

Dietary and Fluid Intakes of Older Adults in Care Homes Requiring a Texture Modified Diet: The Role of Snacks

Elaine Bannerman et al.

JOURNAL OF THE AMERICAN MEDICAL DIRECTORS ASSOCIATION (2011)

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Transverse fingernail curvature in adults: a quantitative evaluation and the influence of gender, age, and hand size and dominance

S. Murdan

INTERNATIONAL JOURNAL OF COSMETIC SCIENCE (2011)

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Novel modified starch-xanthan gum hydrogels for controlled drug delivery: Synthesis and characterization

Alireza Shalviri et al.

CARBOHYDRATE POLYMERS (2010)

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Article Agriculture, Multidisciplinary

Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends

Maria Dolores Alvarez et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

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Review Food Science & Technology

Raman spectroscopy for monitoring protein structure in muscle food systems

Ana M. Herrero

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

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Physicochemical and textural properties of heat-induced pea protein isolate gels

P. J. Shand et al.

FOOD CHEMISTRY (2007)

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Review Biotechnology & Applied Microbiology

Non-covalent interactions between proteins and polysaccharides

David Julian McClements

BIOTECHNOLOGY ADVANCES (2006)

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Article Nutrition & Dietetics

Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet

L Wright et al.

JOURNAL OF HUMAN NUTRITION AND DIETETICS (2005)

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Article Biophysics

The fluid mechanics of bolus ejection from the oral cavity

MA Nicosia et al.

JOURNAL OF BIOMECHANICS (2001)

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Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet

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