Matches in SemOpenAlex for { <https://semopenalex.org/work/W4309154966> ?p ?o ?g. }
- W4309154966 endingPage "111357" @default.
- W4309154966 startingPage "111357" @default.
- W4309154966 abstract "In order to provide a more reliable curcumin stabilization scheme and efficient post-treatment process in food 4D printing system, this study innovatively introduced nano-embedding technology and catalytic infrared drying (CID) method to develop interesting color-changing materials for 4D printing based on thermal response stimuli. Firstly, curcumin (C) was encapsulated into whey protein isolate (WPI) to form nanoparticles (C-WPI-NPs), which were further added to potato starch-xanthan gum base to fabricate printing ink. The effects of C-WPI-NPs addition on the rheological properties, moisture distribution, and FTIR spectra of printing ink were investigated. It was demonstrated that the addition of C-WPI-NPs increase water-holding capacity and viscosity of the printing ink, and formation of a dense gel network while reducing water molecule movement. This resulted in excellent elastic solid-like behavior and mechanical strength against compression deformation of the printing ink. Subsequently, the effects of three drying post-treatment methods were compared, including catalytic infrared drying (CID), microwave drying (MD) and hot air drying (HAD). Compared with MD and HAD, CID showed a more uniform color change. The retention rate of curcumin under CID treatment reached 62.17%, which avoiding significant degradation of nutrients. Moreover, CID also showed great advantages in antioxidant capacity. The scavenging rate of DPPH radical was 52.69%, which was much higher than that of HAD (38.99%) and MD (36.04%). In addition, the appearance of the printed product was better preserved, and the dimensional offset rate was only 7.64%." @default.
- W4309154966 created "2022-11-24" @default.
- W4309154966 creator A5014648236 @default.
- W4309154966 creator A5017394894 @default.
- W4309154966 creator A5019639141 @default.
- W4309154966 creator A5028109602 @default.
- W4309154966 creator A5060223658 @default.
- W4309154966 creator A5089520253 @default.
- W4309154966 date "2023-04-01" @default.
- W4309154966 modified "2023-09-30" @default.
- W4309154966 title "4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing" @default.
- W4309154966 cites W1908676704 @default.
- W4309154966 cites W2002948180 @default.
- W4309154966 cites W2109796698 @default.
- W4309154966 cites W2508211377 @default.
- W4309154966 cites W2520555156 @default.
- W4309154966 cites W2587561630 @default.
- W4309154966 cites W2608311309 @default.
- W4309154966 cites W2609211079 @default.
- W4309154966 cites W2741705052 @default.
- W4309154966 cites W2771960449 @default.
- W4309154966 cites W2795264283 @default.
- W4309154966 cites W2801829232 @default.
- W4309154966 cites W2806718124 @default.
- W4309154966 cites W2885439801 @default.
- W4309154966 cites W2902319395 @default.
- W4309154966 cites W2903028434 @default.
- W4309154966 cites W2907677076 @default.
- W4309154966 cites W2919044368 @default.
- W4309154966 cites W2960288558 @default.
- W4309154966 cites W2961248116 @default.
- W4309154966 cites W2990269942 @default.
- W4309154966 cites W3005316215 @default.
- W4309154966 cites W3017411632 @default.
- W4309154966 cites W3048517698 @default.
- W4309154966 cites W3081889103 @default.
- W4309154966 cites W3089118542 @default.
- W4309154966 cites W3110907882 @default.
- W4309154966 cites W3112676250 @default.
- W4309154966 cites W3118017294 @default.
- W4309154966 cites W3118294366 @default.
- W4309154966 cites W3130348196 @default.
- W4309154966 cites W3132355243 @default.
- W4309154966 cites W3134665249 @default.
- W4309154966 cites W3137069105 @default.
- W4309154966 cites W3153429084 @default.
- W4309154966 cites W3159909435 @default.
- W4309154966 cites W3172661682 @default.
- W4309154966 cites W3177211607 @default.
- W4309154966 cites W3185693041 @default.
- W4309154966 cites W3186729176 @default.
- W4309154966 cites W3189259371 @default.
- W4309154966 cites W3212550045 @default.
- W4309154966 cites W3213646339 @default.
- W4309154966 cites W4200188631 @default.
- W4309154966 cites W4200541670 @default.
- W4309154966 cites W4210495843 @default.
- W4309154966 cites W4213006726 @default.
- W4309154966 cites W4213047316 @default.
- W4309154966 cites W4220729204 @default.
- W4309154966 cites W4220881541 @default.
- W4309154966 cites W4221103179 @default.
- W4309154966 cites W4224008467 @default.
- W4309154966 cites W4225835903 @default.
- W4309154966 cites W4281249902 @default.
- W4309154966 cites W4281642629 @default.
- W4309154966 cites W4282828077 @default.
- W4309154966 cites W4283360712 @default.
- W4309154966 cites W4293011346 @default.
- W4309154966 cites W4293652614 @default.
- W4309154966 doi "https://doi.org/10.1016/j.jfoodeng.2022.111357" @default.
- W4309154966 hasPublicationYear "2023" @default.
- W4309154966 type Work @default.
- W4309154966 citedByCount "4" @default.
- W4309154966 countsByYear W43091549662023 @default.
- W4309154966 crossrefType "journal-article" @default.
- W4309154966 hasAuthorship W4309154966A5014648236 @default.
- W4309154966 hasAuthorship W4309154966A5017394894 @default.
- W4309154966 hasAuthorship W4309154966A5019639141 @default.
- W4309154966 hasAuthorship W4309154966A5028109602 @default.
- W4309154966 hasAuthorship W4309154966A5060223658 @default.
- W4309154966 hasAuthorship W4309154966A5089520253 @default.
- W4309154966 hasConcept C127413603 @default.
- W4309154966 hasConcept C155672457 @default.
- W4309154966 hasConcept C159985019 @default.
- W4309154966 hasConcept C160892712 @default.
- W4309154966 hasConcept C171250308 @default.
- W4309154966 hasConcept C185592680 @default.
- W4309154966 hasConcept C192562407 @default.
- W4309154966 hasConcept C200990466 @default.
- W4309154966 hasConcept C2777897731 @default.
- W4309154966 hasConcept C31903555 @default.
- W4309154966 hasConcept C42360764 @default.
- W4309154966 hasConcept C43617362 @default.
- W4309154966 hasConcept C529335014 @default.
- W4309154966 hasConceptScore W4309154966C127413603 @default.
- W4309154966 hasConceptScore W4309154966C155672457 @default.
- W4309154966 hasConceptScore W4309154966C159985019 @default.