There is currently an increasing trend in the consumption of meat analogs and fat substitutes
due to the health hazards by excessive consumption of meat. Simulating the texture and …

This paper provides an overview of recent advances in the application of hydrocolloids in
food fillings formulations. Different types of plant-based, animal-based, and microorganism …

The feasibility of using apple and rose as raw materials for the preparation of 3D printed
dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2: 1, 1: 1, and …

Background Consumers are increasingly demanding high-quality meat products with the
development of the economy. The development of clean label and the improvement of the …

This study proposes a kill two birds with one stone strategy to improve the health and safety
of pork with high internal phase Pickering emulsions (HIPPEs). HIPPEs improved the …

The processing of surimi products requires the addition of high levels of salt, which makes it
a high-salt food that poses a risk to human health. The search for exogenous additives to …

The purpose of this study was to investigate the antibacterial effect and mechanism of
cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and …

Highlights•Improving lubricity of food is important for designing food for older adults.•Current
data on tribology of thickeners serve as a baseline for food design.•Lack of in vivo data from …

This study assesses the effect of reheating methods, formulation, and their interaction on the
textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) …

Eating patterns, financial and time constraints, and food availability play a key role in the
wide variety of diets followed by young adults. As a result, many young consumers turn to …