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
Authors | Zhong, Yuanliang, Wang, Bo, Lv, Weiqiao, Li, Guohua, Lv, Yinqiao and Cheng, Yuting |
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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 |
Publication dates | |
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 |
https://acuresearchbank.acu.edu.au/item/901w5/egg-yolk-powder-starch-gel-as-novel-ink-for-food-3d-printing-rheological-properties-microstructure-and-application
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