Nutrition and protein function, properties (structure, rheology, thermal stability) analysis of Nepture volute based on proteomics and in vitro digestion/cells model

Effects of heating process on 3D printing properties of Pennahia argentata surimi: Water distribution, gel formation, rheology, chemical bonds

“…The correlations between the materials properties were easy to be discovered from Figure 7. Bivariate correlation analysis indicates the correlations of two variables, partial correlation analysis meant that the correlations of special variables when some variables were controlled (Li, Hu, Hu, et al, 2021; Li, Hu, Liu, et al, 2021; Li, Ling, & Yu, 2021; Zhao et al, 2021). According to the bivariate correlation analysis of Figure 7b, chemical bonds, gel strength, texture, and rheological properties of materials all had significant correlations with each other and heating temperature as well as the heating time.…”

“…Depending on the method of Li, Hu, Hu, et al, 2021; Li, Hu, Liu, et al, 2021; Li, Ling, & Yu, 2021 and improving it, the Differential Scanning Calorimeter (DSC‐600, Nanjing Huicheng Instruments Co., Ltd.) was used to determine the thermal stability of proteins. For temperature scanning: the proteins were heated from 4°C to 120°C at a rate of 5°C/min.…”

“…3D printing is a new technology of layer‐by‐layer printing. It has great potential and gradually been widely used in food processing due to its characteristics (forming without a mold) (Li, Hu, Hu, et al, 2021; Li, Hu, Liu, et al, 2021; Li, Ling, & Yu, 2021). While the specific properties of materials for printing are necessary for the success of printed foods, such as fluid properties, gel strength, texture, which led to its being easily extruded from the printer nozzle and quickly solidified after extrusion (Liu et al, 2017).…”

“…Additionally, nutritional foods also are suitable to be processed by 3D printing technology, because the different materials could be better combined to form personal foods through the technology (Gurrala & Regalla, 2014). While the materials used for printing also should have corresponding properties with the suitable fluidity and supporting structure, such as the materials whose main ingredient is protein, starch or gel (Li, Hu, Hu, et al, 2021; Li, Hu, Liu, et al, 2021; Li, Ling, & Yu, 2021).…”

Effect of Ca2+ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

“…According to the methods of Li et al 13 . the moisture distribution of a sample was determined by low‐field nuclear magnetic resonance (LF‐NMR) (Ascend 400; Suzhou Newmax Analytical Instrument Co., Ltd, Suzhou, China).…”