Background 3D printing technology, also known as additive manufacturing technology, has
the advantages of customization, digitization and personalization. At present, researchers …

Food texture is a major food quality parameter. The physicochemical properties of food
changes when processed in households or industries, resulting in modified textures. A better …

With the increasing prevalence of swallowing difficulties among the elderly, 3D printing
technology has emerged as a promising approach to create attractive and appetitive …

Elderly people commonly face difficulties swallowing food. Food with soft texture, nutritious,
and visually appealing is desirable for the elderly. This study aimed to modify the texture of …

Surimi-based products with preferred textural properties and high nutritional value are
fashionable throughout the market. Enhancing surimi gel characteristics is of key importance …

The study aimed to create a fish-derived protein gel with inulin/konjac glucomannan (KGM)
mixture for dysphagia. The inulin/KGM complex improved the swallowing properties of …

Chickpea protein (CP) and its enzymatic hydrolysates are one of the most widely consumed
pulse ingredients manifesting versatile applications in food industry, such as binders …

The effects of ultrasound-assisted thawing (at ultrasonic frequencies of 45, 80 and 100 kHz)
and water immersion thawing on gelling and 3D printing properties of silver carp surimi were …

This study used alcalase derived from Bacillus licheniformis as the research object. We
revealed the mechanism by which pulsed electric field (PEF) treatment increases alcalase …

Abstract Background Silver carp (Hypophthalmichthys molitrix) is extensively cultured across
various regions and countries due to its rapid reproduction, high growth rates, and cost …