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3D printed cacao-based formulations as nutrient carriers for immune system enhancement.
Curr Res Food Sci
December 2024
School of Pharmacy, Queen's University Belfast, 97 Lisburn Road, Belfast, BT9 7BL, UK.
Article Synopsis
- This study investigates using raw Greek honey in cacao-based materials for 3D printing, focusing on their physical properties and thermal stability.
- It finds that incorporating honey not only improves the nutritional value and taste but also enhances the delivery of Vitamin D3, which is known to support the immune system but is difficult to absorb.
- The research suggests that a 10% concentration of Lavender Honey is optimal for creating a stable and effective 3D-printed product, indicating the potential for these formulations in personalized health supplements and medicine.
Influence of CO Treatment Pressure on the Chemical Composition and Rheological Properties of Degassed Waxy Crude Oil.
ACS Omega
December 2024
College of Pipeline and Civil Engineering, China University of Petroleum (East China), Qingdao, Shandong 266580, People's Republic of China.
Article Synopsis
- The study investigates how enhanced oil recovery using carbon dioxide (CO) alters the properties of crude oil, specifically focusing on wax characteristics and viscosity changes.
- As the treatment pressure increases from atmospheric levels to higher pressures (up to 25 MPa), notable changes in the composition of crude oil occur, including decreases in light hydrocarbons and increases in paraffins and wax.
- Treatment with supercritical CO (scCO) leads to smaller wax crystal sizes and increased viscosity, with significant enhancements in gelation characteristics and wax precipitation temperatures, especially notable between pressures of 5 to 15 MPa.
Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation.
Food Chem X
January 2025
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration () ≥ 4 % and the FA/MG ratios () of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with and negatively correlated with storage temperature ().
View Article and Find Full Text PDFMechanism of structural and functional changes of matcha bread dough during freezing storage.
Food Chem
December 2024
College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300 Hangzhou, Zhejiang Province, China. Electronic address:
This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha (≥1 %) significantly reduced the stiffness of the dough matrix, restricted its ability to expand during fermentation, and disrupted the structure of gluten protein. Furthermore, freezing induced moisture redistribution within the dough.
View Article and Find Full Text PDFThermogelation of nanoemulsions stabilized by a commercial pea protein isolate: high-pressure homogenization defines gel strength.
Soft Matter
January 2025
Department of Chemical Engineering, Massachusetts Institute of Technology, Cambridge, MA 02139, USA.
The impact of animal-based food production on climate change drives the development of plant-based alternatives. We demonstrate the use of colloidal thermogelation on a real nanoemulsion system to create structured gels that could be of interest for thermo-mechanical processing of next-generation plant-based food applications. We use a commercial pea protein isolate (PPI) without further purification to stabilize a 20 vol% peanut oil-in-water nanoemulsion at pH = 7 by high-pressure homogenization (HPH) and demonstrate the temperature induced gelation behavior of the nanoemulsion as a function of the HPH processing parameters.
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