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Maillard reaction products-induced structural and functional enhancement of rice flour gels for dysphagia-oriented hydrocolloids

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Recent advances of 3D-printed Pickering emulsions in foods: A review

Zhou, X., Ge, X., Ma, Y., Zhang, S., & Wang, X. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149179 · Cited by 5 · see citing works

Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization

Li, Z., Yang, Z., Qi, Y., Bai, Y., Zeng, X., Liu, Y., Xu, X., & Wang, P. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116901 · Cited by 5 · see citing works

A reversible color switching nano-sensing label based on polyvinyl alcohol-acidochromic chitosan (PVA-ACS) for enhanced recognition of meat freshness

Li, M., Han, T., Liu, H., Xu, J., Sun, C., Zhu, Y., Xu, W., & Wang, D. (2025) · Sensors and Actuators B Chemical · doi:10.1016/j.snb.2025.138858 · Cited by 2 · see citing works

Customising food sensory perception through 3D printing technology: Emerging concepts and futuristic applications

Thunjath, M. S., Ravi, K., Moses, J. A., Sinija, V., Anandakumar, S., & Hema, V. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105663 · Cited by 2 · see citing works

Mechanism of gum Arabic and mannoprotein complexes in suppressing bitter aftertaste and application in nutritious dysphagia gel beads

Gao, B., Zang, X., Lei, X., Huang, X., Rao, C., Qin, Y., Dongqing, Y. E., Liu, Y., & Song, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.112031 · Cited by 1 · see citing works

Ultrasonic-acid modification of 70-kDa silkworm protein improves interfacial and rheological functionality for gel-like emulsion

Tang, C., Zhao, D., Dai, L., Min, D., & Jiang, H. (2025) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2025.149898 · Cited by 1 · see citing works

Modification of starch-based ink using K-carrageenan/emulsion: rheological control and 3D printing of shaped meat

Cheng, Y., Wang, B. L., Lv, W., Xiao, H., & Li, G. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.12.040 · Cited by 1 · see citing works

Reconstitution mechanism and physicochemical properties of egg white konjac glucomannan gels: Comparison of deacetylation treatment and ultrasonic combined treatment

Hou, J., Meng, D., Huang, Z., Jiang, Z., Zhang, H., Xu, L., Ma, Y., Li, H., Xiao, C., Rayan, A. M., et al. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2026.01.025 · Cited by 1 · see citing works

Dual-Polysaccharide Reinforced Pickering Emulsion Gels for Tailoring Microstructure and Enhancing 3D Printing Performance

Zhou, H., Song, X., Zhang, Z., Li, H., & Yang, W. (2026) · Foods · doi:10.3390/foods15142482 · Cited by 1 · see citing works

Ultrasound-treated water-dispersible myofibrillar protein microgel particles: An effective strategy for stable Pickering emulsion gels with enhanced interfacial properties, dysphagia-oriented texture modification and improved encapsulation capacity

Wang, L., Li, K., Wang, Y., Ma, W., Yan, J., Han, G., Wu, H. B., & Bai, Y. (2026) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2026.107972 · Cited by 1 · see citing works

High Internal Phase Pickering Emulsions as Structurally Tunable Bioinks for Extrusion‐Based Printing From 3D Fabrication to Adaptive Multiresponsive Architectures

Ahranjani, P. J., Dehghan, K., Kali, G., Bernkop‐Schnürch, A., & Ferrentino, G. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70579 · Cited by 1 · see citing works

Phase separation behavior of ovalbumin-chitosan: Application for the development of Janus-type fruit preservation coatings

Zhao, M., Li, J., Li, S., Zhang, X., Li, H., & Zhang, H. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104483

Structure, 3D printing and curcumin delivery of egg yolk sphere gels: Noncovalent modification of sodium alginate

Liu, Y., Meng, D., Ju, X., Zhang, H., Xu, L., Li, H., Xia, N., Ghamry, M., & Rayan, A. M. (2026) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2026.140091

Progress in the application of high internal phase emulsions in weight-loss food development: Mechanisms, effects, applications and integration with artificial intelligence

Du, X., Yin, Y., Ou, M., Xu, X., Liu, M., Zhang, T., Hu, Y., Pan, D., & Tu, M. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.149533

Application potential and practical challenges of 3D food printing for elderly-friendly food manufacturing

Kim, J., & Kim, J. S. (2026) · Food Preservation and Processing Industry · doi:10.11002/fppi.2026.25.1.58

Characteristics of high-internal-phase emulsion gel stabilized by micellar casein–pectin/chitosan oligosaccharide

Ke, D., Yang, M., & Ji, W. (2026) · Food Structure · doi:10.1016/j.foostr.2026.100552

Encapsulation of Macrobrachium rosenbergii oil in SPIMP-stabilised HIPE gels: Stability characteristics, oxidative stability, and astaxanthin bioaccessibility

Gao, K., Li, M., Yu, N., Zongo, A. W., Nie, X., Lu, Y., Hao, G., & Meng, X. (2026) · LWT · doi:10.1016/j.lwt.2026.119744

Emulsion Gels for Dysphagia-Oriented Foods: Structural Engineering Strategies for Swallowing Performance and Targeted Gastrointestinal Delivery

Li, Y., Xiang, H., Aizezi, Y., Liu, Y., Tao, W., Wu, J., Fan, J., Zhang, X., Khan, A., & Sun, X. (2026) · Food Reviews International · doi:10.1080/87559129.2026.2723452

고령친화식품의 물성 및 기능성 통합 설계 연구에 대한 고찰: 조리과학적 접근 중심으로

Joo, N., 김, 다., 곽, 상., 서영임, 이, 인., 이, 지., 이, 태., 이, 희., 정, 세., & 한, 선. (2026) · 한국식품조리과학회지 · doi:10.9724/kfcs.2026.42.3.259

Multi-compartment high internal phase emulsions stabilized by structured Camellia seed oil body with internal oleogelation for improved rheological properties and swallowing behaviors

Chen, F., Li, C., Wang, X., Rogers, M. A., Cao, Y., & Lan, Y. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120730

Effects of Konjac Glucomannan and Inulin on the Gel Properties, Swallowing Characteristics, and In Vitro Digestion of Heat-Induced Silver Carp–Sea Cucumber Composite Gels for Dysphagia

Huo, J., Xue, M., Chen, S., Chen, Y., Wei, Y., Xu, L., Li, M., Fan, X., Benjakul, S., & Zhao, Q. (2026) · Foods · doi:10.3390/foods15193471

Research Progress on the Construction of Pickering Emulsion and Gel Systems and Their Applications in the Food Industry

Zhou, H., Zhang, X., & Li, X. (2026) · Foods · doi:10.3390/foods15203634

Effect of interface structures on myofibrillar protein-trehalose based emulsion delivery systems: Stability and β-carotene bioaccessibility

Hong, Z., Kong, Y., Chen, J., Du, M., & Huang, Q. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151545

Interplay of printability, swallowing safety, and nutrient bioaccessibility in 3D-printed biopolymer hydrogels for texture-modified diets

Teleky, B., Martău, G.-A., Tudor-Lucian, R., Pop, M. C., Petraru, S., Mitrea, L., Călinoiu, L. F., Trif, M., & Vodnar, D. C. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106183

One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions

Liang, W., Xie, J., Zhao, Q., Jiang, C., Zhan, X., Chen, M., Zhang, L., Li, C., Rong, J., & Hu, Y. (2025) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2025.111738 · Cited by 18 · see citing works

3D printed gel process regulates the rheology, swallowing, and digestive fate of high internal phase emulsion gels for dysphagia foods

Hou, J., Jiang, Z., Liu, M., Zhang, H., Li, H., Ma, Y., Xu, L., Xiao, C., Rayan, A. M., & Ghamry, M. (2025) · Colloids and Surfaces A Physicochemical and Engineering Aspects · doi:10.1016/j.colsurfa.2025.138195 · Cited by 9 · see citing works

Development of easy-to-swallow and lipid-enhanced 3D printed surimi based on high internal phase emulsions

Liang, W., Wang, Y., Li, C., Wang, P., Rong, J., Liu, R., Xiong, S., & Hu, Y. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110207 · Cited by 48 · see citing works

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

Dick, A., Bhandari, B., Dong, X., & Prakash, S. (2020) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.105940 · Cited by 307 · see citing works

Emulsion gel-based inks for 3D printing of foods for dysphagia patients: High internal type emulsion gel-biopolymer systems

Wang, Y., Aluko, R. E., McClements, D. J., Yu, Y., Xu, X., Sun, Q., Wang, Q., Jiao, B., & Dai, L. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110340 · Cited by 66 · see citing works