A5009227439- Additive Manufacturing and 3D Printing Technologies
- Meat and Animal Product Quality
- 3D Printing in Biomedical Research
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Spectroscopy and Chemometric Analyses
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Food Drying and Modeling
- Protein Hydrolysis and Bioactive Peptides
- Postharvest Quality and Shelf Life Management
- Advanced Chemical Sensor Technologies
- Electrospun Nanofibers in Biomedical Applications
- Biochemical Analysis and Sensing Techniques
- Nanocomposite Films for Food Packaging
- Food composition and properties
- Insect Utilization and Effects
- Fermentation and Sensory Analysis
- biodegradable polymer synthesis and properties
- Magnetic and Electromagnetic Effects
- GABA and Rice Research
- Dyeing and Modifying Textile Fibers
- Food Chemistry and Fat Analysis
- Air Quality and Health Impacts
Kunming University of Science and Technology
2022-2025
Yunnan Machinery Research and Design Institute
2023-2025
Shanxi Medical University
2023-2024
Tianjin Nankai Hospital
2024
Tianjin Medical University
2024
Wenzhou Medical University
2024
Ruian People's Hospital
2024
Sun Yat-sen University
2018-2024
Hainan University
2023
Jiangnan University
2018-2022
With the speeding tendency of aging society, population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich in protein bioactive compounds, suitable elderly, but its hard texture was not friendly to elderly dysphagia. This study investigated feasibility production product using shiitake mushroom by various...
Abstract BACKGROUND Gel‐like constructs can be produced using an extrusion‐based 3D food printing (3D‐FP) technique. Nostoc sphaeroides biomass is a natural gel material. Considering its good nutrition and rheological properties, these algae were chosen in this study as supply material (ink) for 3D‐FP. With material, the system was set model, behavior investigated. Furthermore, 3D‐FP mechanisms explained through low‐field nuclear magnetic resonance measurements. RESULTS Results indicated...
Electronic nose along with different machine learning approaches was tested as tool to predict degree of sufu fermentation, amino acid nitrogen content marker. Consistent increase in E-nose signal values and were noted fermentation time. The number volatile compounds increased from 19 61 upon 46 identified major aroma contributors. Among them, acetone, ethyl palmitate indole demonstrated strong correlations content. Three prediction models, i.e., partial least-squares regression, support...