Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application

Journal article

Zhong, Yuanliang, Wang, Bo, Lv, Weiqiao, Li, Guohua, Lv, Yinqiao and Cheng, Yuting. (2024). Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application. Innovative Food Science and Emerging Technologies. 91, pp. 1-12. https://doi.org/10.1016/j.ifset.2023.103545

Publication dates
Authors	Zhong, Yuanliang, Wang, Bo, Lv, Weiqiao, Li, Guohua, Lv, Yinqiao and Cheng, Yuting
Abstract	This study investigated the multiscale properties and 3D printing performance of egg yolk powder-starch gel using egg yolk powder as the main material and adding potato starch (PS) and corn starch (CS) with different content (10%, 15%, and 20%), respectively. The results showed that the egg yolk powder-starch gel with higher starch content showed higher storage modulus (G'), loss modulus (G"), apparent viscosity, and hardness. Egg yolk powder-corn starch (EYP-CS) gels were tested for stronger gel strength and denser microstructure. Fourier transforms infrared spectroscopy (FT-IR) confirmed no significant difference in functional groups and chemical bonding between various groups of yolk powder-starch gel. From the 3D printing results. EYP-20%PS and EYP-10%CS showed the best 3D printing performance. Lastly, the dysphagia test was additionally conducted and the results showed that EYP-10%CS, EYP-15%CS, and EYP-20%CS could be identified as Level 5 swallowed foods that have good swallowing performance.
Keywords	3D printing; Food inks; Egg yolk powder; Starch; Printability
Year	01 Jan 2024
Journal	Innovative Food Science and Emerging Technologies
Journal citation	91, pp. 1-12
Publisher	Elsevier Science & Technology
ISSN	1466-8564
Digital Object Identifier (DOI)	https://doi.org/10.1016/j.ifset.2023.103545
Scopus EID	1-s2.0-S1466856423002795
Web address (URL)	https://www.sciencedirect.com/science/article/pii/S1466856423002795?via%3Dihub
Open access	Published as non-open access
Research or scholarly	Research
Page range	1-12
Publisher's version	License All rights reserved File Access Level Controlled
Output status	Published
Print	14 Dec 2023
Publication process dates
Accepted	05 Dec 2023
Deposited	06 Feb 2024
Additional information	©2023 Elsevier Ltd. All rights reserved.
Place of publication	United Kingdom

Permalink -

https://acuresearchbank.acu.edu.au/item/901w5/egg-yolk-powder-starch-gel-as-novel-ink-for-food-3d-printing-rheological-properties-microstructure-and-application

Restricted files

Publisher's version

(1 files)

93
total views
0
total downloads
1
views this month
0
downloads this month

These values are for the period from 19th October 2020, when this repository was created.

Export as

Related outputs

Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products

Li, Guohua, Wang, Bo, Li, Mengge, Wu, Yiran, Lin, Rongru, Lv, Weiqiao and Li, Bingzheng. (2024). Spouting Technology in Energy-Carrying Electromagnetic Field Drying of Agricultural Products. Food Engineering Reviews. pp. 1-18. https://doi.org/10.1007/s12393-023-09364-0

Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels

Cheng, Yuting, Wang, Bo, Lv, Weiqiao, Zhong, Yuanliang and Li, Guohua. (2024). Effect of xanthan gum on physicochemical properties and 3D printability of emulsion-filled starch gels. Food Hydrocolloids. 149, pp. 1-12. https://doi.org/10.1016/j.foodhyd.2023.109613

Bio-Nanoparticles Mediated Transesterification of Algal Biomass for Biodiesel Production

Verma, Madan L., Dhanya, B.S., Wang, Bo, Thakur, Meenu, Rani, Varsha and Kushwaha, Rekha. (2024). Bio-Nanoparticles Mediated Transesterification of Algal Biomass for Biodiesel Production. Sustainability. 16(1), pp. 295-295. https://doi.org/10.3390/su16010295

Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel

Li, Guohua, Wang, Bo, Lv, Weiqiao, Mu, Rongyi and Zhong, Yuanliang. (2024). Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel. Food Hydrocolloids. 146(Part A), p. Article 109255. https://doi.org/10.1016/j.foodhyd.2023.109255

Infrared heating of cereals

Yang, Shulin, Cao, Zhenui, Ying, Xin, Wei, Xiaoming, That, Lisa F.M. Lee Nen, Pandohee, Jessica and Wang, Bo. (2023). Infrared heating of cereals. In In Sharma, Rajan, Dar, B N and Sharma, Savita (Ed.). Cereal Processing Technologies Impact on Nutritional, Functional, and Biological Properties pp. 343 CRC Press. https://doi.org/10.1201/9781003242192-21

Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion

Zhang, Zijia, Wang, Bo, Holden, Greg, Chen, Jie and Adhikari, Benu P.. (2023). Investigating the effectiveness of coacervates produced from conjugated and unconjugated Spirulina protein in delivering unstable oil to the intestinal phase of digestion. Food Bioscience. 56, pp. 1-11. https://doi.org/10.1016/j.fbio.2023.103198

Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation

Xuan, Junyong, Xia, Qiuyu, Tu, Yinyi, Luo, Tingyu, Mao, Qingya, Han, Zongyuan, Barrow, Colin. J., Liu, Shucheng and Wang, Bo. (2023). Effect of enzymatically produced tuna oil acylglycerol on the characteristics of gelatin O/W emulsion during microencapsulation using complex coacervation. LWT. 190, pp. 1-10. https://doi.org/10.1016/j.lwt.2023.115580

Research progress and application of ultrasonic- and microwave-assisted food processing technology

Li, Mengge, Zhou, Cunshan, Wang, Bo, Zeng, Shiyu, Mu, Rongyi, Li, Guohua, Li, Bingzheng and Lv, Weiqiao. (2023). Research progress and application of ultrasonic- and microwave-assisted food processing technology. Comprehensive Reviews in Food Science and Food Safety. 22(5), pp. 3707-3731. https://doi.org/10.1111/1541-4337.13198

Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes

Zhang, Zijia, Wang, Bo, Holden, Greg, Chen, Jie and Adhikari, Benu P.. (2023). Improving functional properties of Spirulina protein by covalent conjugation followed by complex coacervation processes. Future Foods. 7, p. Article 100239. https://doi.org/10.1016/j.fufo.2023.100239

Changes in water status and microstructure reveal the mechanisms by which tempering affects drying characteristics and quality attributes of medicinal chrysanthemums

Xu, Huihuang, Wu, Min, Wang, Bo, Wei, Wenguang, Zhang, Tong and Zheng, Zhian. (2023). Changes in water status and microstructure reveal the mechanisms by which tempering affects drying characteristics and quality attributes of medicinal chrysanthemums. Industrial Crops and Products. 205, p. Article 117463. https://doi.org/10.1016/j.indcrop.2023.117463

Study on high moisture extruded pea protein isolate based on acid-induced process : Physicochemical properties, conformational changes and fibrous structure mechanism

Sun, Dongyu, Zhang, Bowen, Zhou, Chengyi, Wang, Bo and Wu, Min. (2023). Study on high moisture extruded pea protein isolate based on acid-induced process : Physicochemical properties, conformational changes and fibrous structure mechanism. Food Hydrocolloids. 141, p. Article 108746. https://doi.org/10.1016/j.foodhyd.2023.108746

Microwave infrared vibrating bed drying of ginger : Drying qualities, microstructure and browning mechanism

Zeng, Shiyu, Wang, Bo, Zhao, Donglin and Lv, Weiqiao. (2023). Microwave infrared vibrating bed drying of ginger : Drying qualities, microstructure and browning mechanism. Food Chemistry. 424, p. Article 136340. https://doi.org/10.1016/j.foodchem.2023.136340

Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying

Zeng, Shiyu, Wang, Bo, Lv, Weiqiao and Wu, Yiran. (2023). Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chemistry. 404, p. Article 134741. https://doi.org/10.1016/j.foodchem.2022.134741

Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates

Zhang, Zijia, Holden, Greg, Wang, Bo and Adhikari, Benu. (2023). Maillard reaction-based conjugation of Spirulina protein with maltodextrin using wet-heating route and characterisation of conjugates. Food Chemistry. 406, p. Article 134931. https://doi.org/10.1016/j.foodchem.2022.134931

Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content

Mu, Rongyi, Wang, Bo, Lv, Weiqiao, Yu, Jie and Li, Guohua. (2023). Improvement of extrudability and self-support of emulsion-filled starch gel for 3D printing : Increasing oil content. Carbohydrate Polymers. 301(Part A), p. Article 120293. https://doi.org/10.1016/j.carbpol.2022.120293

Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying

Zeng, Shiyu, Wang, Bo, Lv, Weiqiao, Wang, Lijun and Lio, Xiaojun. (2022). Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control. 134, p. Article 108717. https://doi.org/10.1016/j.foodcont.2021.108717

Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder

Song, Fei, Li, Yannan, Wang, Bo, Shen, Xiaojun, Wang, Hui, Li, Rui and Xia, Qiuyu. (2022). Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. Journal of the American Oil Chemists' Society. 99(4), pp. 353-364. https://doi.org/10.1002/aocs.12569

Development and applications of nanobiosensors for sustainable agricultural and food industries : Recent developments, challenges and perspectives

Thakur, Meenu, Wang, Bo and Verma, Madan L.. (2022). Development and applications of nanobiosensors for sustainable agricultural and food industries : Recent developments, challenges and perspectives. Environmental Technology and Innovation. 26, p. Article 102371. https://doi.org/10.1016/j.eti.2022.102371

Dairy encapsulation systems by atomization-based technology

Wang, Yong, Wang, Bo and Selomulya, Cordelia. (2022). Dairy encapsulation systems by atomization-based technology. In In Juliano, Pablo, Knoerzer, Kai, Sellahewa, Jay, Nguyen, Minh H. and Buckow, Roman (Ed.). Food engineering innovations across the food supply chain pp. 247-259 Academic Press. https://doi.org/10.1016/B978-0-12-821292-9.00023-6

Control of biofilm formation during food processing

Chandel, Heena, Wang, Bo and Verma, Madan L.. (2022). Control of biofilm formation during food processing. In In Roy, Dijendra N. (Ed.). A complete guidebook on biofilm study pp. 199-226 Academic Press. https://doi.org/10.1016/B978-0-323-88480-8.00007-8

Microbial lipases and their applications in the food industry

Chandel, Heena, Wang, Bo and Verma, Madan L.. (2022). Microbial lipases and their applications in the food industry. In Value-addition in food products and processing through enzyme technology pp. 381-394 Academic Press. https://doi.org/10.1016/B978-0-323-89929-1.00029-9

Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation

Zhang, Zijia, Wang, Bo and Adhikari, Benu. (2022). Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. Future Foods. 6, p. Article 100193. https://doi.org/10.1016/j.fufo.2022.100193

Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying

Li, Mengge, Wang, Bo, Lv, Weiqiao and Zhao, Donglin. (2022). Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chemistry. 397, p. Article 133806. https://doi.org/10.1016/j.foodchem.2022.133806

Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content

Xu, Huihuang, Wu, Min, Zhang, Xiuxin, Wang, Bo, Wang, Shunli, Zheng, Zhian, Li, Dong and Wang, Fang. (2022). Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content. Industrial Crops and Products. 188(Part A), p. Article 115663. https://doi.org/10.1016/j.indcrop.2022.115663

Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism

Sun, Dongyu, Wu, Min, Zhou, Chengyi and Wang, Bo. (2022). Transformation of high moisture extrusion on pea protein isolate in melting zone during : From the aspects of the rheological property, physicochemical attributes and modification mechanism. Food Hydrocolloids. 133, p. Article 108016. https://doi.org/10.1016/j.foodhyd.2022.108016

Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations

Sun, Dongyu, Zhou, Chengyi, Yu, Haoze, Wang, Bo, Li, Yang and Wu, Min. (2022). Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations. Innovative Food Science and Emerging Technologies. 79, p. Article 103053. https://doi.org/10.1016/j.ifset.2022.103053

Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique

Li, Mengge, Wang, Bo, Lv, Weiqiao, Lin, Rongru and Zhao, Donglin. (2022). Characterization of pre-gelatinized kidney bean (Phaseolus vulgaris L.) produced using microwave hot-air flow rolling drying technique. LWT - Food Science and Technology. 154, p. Article 112673. https://doi.org/10.1016/j.lwt.2021.112673

Food proteins as biomaterial for delivery functions

Okago, Ogadimma, Wang, Bo and Udenigwe, Chibuike. (2021). Food proteins as biomaterial for delivery functions. In In Udenigwe, Chibuike C. (Ed.). Food proteins and peptides : Emerging biofunctions, food and biomaterial applications pp. 97-126 Royal Society of Chemistry. https://doi.org/10.1039/9781839163425-00097

Protein encapsulation of nutritional and pharmaceutical compositions

Elliott, Glenn, Ryan, Jessica, Urban-Alandete Lourdes, Wang, B. and Xu, YunYun. (2021). Protein encapsulation of nutritional and pharmaceutical compositions PCT/AU2020/051120

Advances in technologies used in the detection of food adulteration

Chen, Wenbo, Li, Hui, Wang, Yong, De Silva, Pre, Adhikari, Benu P. and Wang, Bo. (2021). Advances in technologies used in the detection of food adulteration. In In Verma, Madan L. (Ed.). Biotechnological approaches in food adulterants pp. 49-78 CRC Press. https://doi.org/10.1201/9780429354557-3

Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals

Ying, Xin, Agyei, Dominic, Udenigwe, Chibuike, Adhikari, Benu and Wang, Bo. (2021). Manufacturing of plant-based bioactive peptides using enzymatic methods to meet health and sustainability targets of the sustainable development goals. Frontiers in Sustainable Food Systems. 5, p. Article 769028. https://doi.org/10.3389/fsufs.2021.769028

Overview of food adulteration from the biotechnological perspective

Li, Hui, Chen, Wenbo, Wang, Yong, Adhikari, Benu and Wang, Bo. (2020). Overview of food adulteration from the biotechnological perspective. In In Verma, Madan L. (Ed.). Biotechnological approaches in food adulterants pp. 1-25 CRC Press. https://doi.org/10.1201/9780429354557-1

Protein encapsulation of nutritional and pharmaceutical compositions

Urban-Alandete, Lourdes, Elliott, Glenn, Cheng, Mek, Wang, B. and Ryan, Jessica. (2020). Protein encapsulation of nutritional and pharmaceutical compositions WO/2020/019019

Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation

Xia, Qiuyu, Akanbi, Taiwo O., Wang, Bo, Li, Rui, Liu, Shucheng and Barrow, Colin J.. (2020). Investigation of enhanced oxidation stability of microencapsulated enzymatically produced tuna oil concentrates using complex coacervation. Food and Function. 11(12), pp. 10748-10757. https://doi.org/10.1039/d0fo02350g

Protein-based nanodelivery systems for food applications [Reference Work]

Okago, Ogadimma D., Wang, Bo, Acquah, Caleb and Udenigwe, Chibuike C.. (2019). Protein-based nanodelivery systems for food applications [Reference Work] Amsterdam, Netherlands: Elsevier Inc.. https://doi.org/10.1016/B978-0-08-100596-5.21864-7

Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds

Wang, Bo, Akanbi, Taiwo O., Agyei, Dominic, Holland, Brendan J. and Barrow, Colin. J.. (2018). Coacervation technique as an encapsulation and delivery tool for hydrophobic biofunctional compounds. In In Grumezescu, Alexandru Mihai and Holban, Alina Maria (Ed.). Role of materials science in food bioengineering pp. 235-261 Academic Press. https://doi.org/10.1016/B978-0-12-811448-3.00007-3