rheological properties

Application of a Pickering Emulsion Stabilized by Zein and Cellulose Nanocrystalline Composite Particles to Preserve Kiwifruit

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Researchers developed a new type of protective coating for kiwifruit that prevents fungal decay and extends shelf life. This coating is made from natural materials (corn protein and cellulose nanoparticles) combined with carvacrol, a natural antimicrobial compound. The coating is stable, effective, and safe for human consumption, offering a promising alternative to traditional chemical fungicides for preserving fresh fruits.

Effects of Incorporating Ionic Crosslinking on 3D Printing of Biomass–Fungi Composite Materials

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Researchers developed an improved method for 3D printing with fungal composite materials made from agricultural waste and mushroom mycelium. By adding sodium alginate (a seaweed-derived thickener) and treating the printed objects with a calcium salt solution, they significantly improved the structural integrity and precision of the printed parts. This technique addresses a major challenge in the field where printed objects would shrink and warp after printing, making it possible to create complex shapes from sustainable, biodegradable materials.

Obtaining and Studying the Properties of Composite Materials from ortho-, meta-, para-Carboxyphenylmaleimide and ABS

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Researchers developed new plastic materials based on ABS that can resist bacterial and fungal growth, making them ideal for medical equipment and food packaging. By adding special chemical additives (carboxyphenylmaleimides) to the plastic, the materials became antibacterial while maintaining their useful properties like strength and heat resistance. The study tested three different versions of these additives and found that all performed well against dangerous bacteria like E. coli and Staphylococcus aureus, with the potential to reduce infection risks in hospitals and healthcare settings.

Structure-Forming Properties of Pleurotus ostreatus: A Promising Resource for Edible 3D Printing Applications

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Low-grade oyster mushrooms, which normally go to waste due to cosmetic imperfections, contain valuable nutrients and compounds that make them excellent for 3D food printing. These mushrooms naturally possess properties like chitin and β-glucans that create the right consistency for printing edible structures. Using these discarded mushrooms for innovative 3D printing reduces waste, cuts production costs by up to 75%, and creates nutritious, customizable food products.

Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt

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Researchers developed a method to turn soybean whey (a waste product from tofu and soybean protein production) into delicious plant-based yogurt. By removing salt through electrodialysis and concentrating the whey, then fermenting it with yogurt bacteria, they eliminated the unpleasant beany flavors and harmful compounds that make raw soybean products unappetizing. The resulting yogurt has a creamy texture, pleasant flavor, and better nutrition compared to untreated soybean whey, offering an environmentally friendly way to use agricultural byproducts.

Application Potential of Lion’s Mane Mushroom in Soy-Based Meat Analogues by High Moisture Extrusion: Physicochemical, Structural and Flavor Characteristics

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Researchers created a plant-based meat substitute using soy protein and Lion’s Mane mushroom powder processed through extrusion. Adding 20% mushroom powder created the best texture, making it more similar to real meat with visible fibers. The mushroom also improved the flavor, adding mushroom-like aromas and making the product brown better during cooking. This discovery could help make better-tasting plant-based meat alternatives for consumers.

Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch

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Researchers found that adding a special fiber derived from corn bran to corn starch significantly improves its properties for food production. The fiber helps prevent the starch from hardening over time, reduces how quickly the body digests it (important for controlling blood sugar), and improves texture and water retention. This discovery could help create healthier starch-based foods and better products for people with swallowing difficulties.

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

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Researchers discovered that mushroom polysaccharides extracted from Flammulina velutipes roots can protect fish surimi (a protein product used in food manufacturing) during frozen storage. When added to surimi at 2% concentration, these natural mushroom extracts prevented protein damage and maintained product quality just as well as traditional chemical preservatives, but without the added sweetness or calories. This finding suggests that mushroom-based compounds could offer a healthier alternative for preserving frozen food products.

Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80

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Researchers used a beneficial bacteria strain (Bifidobacterium animalis subsp. lactis 80) to ferment pea milk, reducing the unpleasant ‘beany’ taste that limits pea milk popularity. Fermentation broke down flavor compounds responsible for grassy and fatty odors while creating new fruity and floral aromas. The process also improved the milk’s texture and consistency while maintaining nutritional benefits, making pea-based beverages more appealing to consumers.

Research Keyword: rheological properties