Research graph
References from Encapsulation of probiotics in W1/O/W2 emulsion for coaxial 3D printing probiotic-enriched cheese products. Local targets link to admitted publications; unresolved targets remain external evidence.
The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system
10.1002/fsn3.3532 · 2023 · External reference
Addition of high acyl gellan gum to low acyl gellan gum enables the blends 3D bioprintable
10.3390/gels8040199 · 2022 · External reference
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties
10.1016/j.jfoodeng.2021.110506 · 2021 · External reference
Fish gelatin and gellan gum mixture as edible ink for 3D printing
10.1016/j.jfoodeng.2023.111762 · 2024 · External reference
Recent developments in cheese technologies
10.1080/87559129.2024.2426024 · 2024 · External reference
Functional changes in 5D printed starch-based gel systems caused by spontaneous growth of probiotics
10.1007/s11947-023-03267-y · 2024 · External reference
Mechanistic insights into aroma enhancement of Robusta coffee through ultrasound synergistic oil-solvent pretreatment: A combined lipidomics and volatilomics approach
10.1016/j.foodchem.2025.146134 · 2025 · External reference
3D printing windows and rheological properties for normal maize starch/sodium alginate composite gels
10.1016/j.foodhyd.2023.109178 · 2024 · External reference
Development of a liquid nitrogen-assisted microencapsulation process based on whey protein isolate nanofibrils for enhancing the viability of Lactobacillus plantarum during freeze-drying
2026 · External reference
High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer
10.1016/j.lwt.2022.113337 · 2022 · External reference
Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
10.1016/j.foodres.2018.02.049 · 2018 · External reference
Effects of probiotic incorporation on the 3D printing properties, rheology, and structural integrity of an optimized sweetened condensed milk matrix
2026 · External reference
Engineering interfacial and network structures in high internal phase Pickering emulsions: Mechanisms, encapsulation and release of bioactive compounds, and 3D/4D food printing applications
10.1016/j.cis.2026.103982 · 2026 · External reference
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
10.1016/j.foodhyd.2024.109742 · 2024 · External reference
Layer-by-layer coated probiotics with chitosan and liposomes demonstrate improved stability and antioxidant properties in vitro
10.1016/j.ijbiomac.2023.128826 · 2024 · External reference
From stability to application: Mechanistic insights into the stability and 3d printing of probiotic-loaded pea protein-based high internal phase pickering emulsions
10.1016/j.foodchem.2026.149464 · 2026 · External reference
Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food products
10.1016/j.cis.2025.103578 · 2025 · External reference
Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet
10.1016/j.ijbiomac.2023.126839 · 2023 · External reference
High-performance coaxial 3D printing towards emulsion-Vitamin D formability
10.1016/j.jfoodeng.2024.112453 · 2025 · External reference
Lactobacillus plantarum NCHBL-004 modulates high-fat diet–induced weight gain and enhances GLP-1 production for blood glucose regulation
10.1016/j.nut.2024.112565 · 2024 · External reference
Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing
10.1016/j.jfoodeng.2021.110689 · 2021 · External reference
Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: Fabrication, characterization and delivery EPA for digestion in vitro and in vivo
10.1016/j.foodchem.2022.132090 · 2022 · External reference
Modification strategies and multi-scene applications for plant proteins in 3D food printing: A review
10.1016/j.ijbiomac.2026.151490 · 2026 · External reference
Combining extrusion-based 3D printing and pickering emulsion technology for developing novel fat-reduced food products
10.1016/j.afres.2026.102390 · 2026 · External reference
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing
10.1016/j.ifset.2021.102711 · 2021 · External reference
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing
10.1016/j.jfoodeng.2022.111141 · 2022 · External reference
Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions
10.1016/j.idairyj.2018.06.001 · 2018 · External reference
Effect of 3D printing on the structure and textural properties of processed cheese
10.1016/j.jfoodeng.2017.02.003 · 2018 · External reference
Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion
10.1016/j.jff.2022.105042 · 2022 · External reference
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
10.1016/j.foodhyd.2024.109989 · 2024 · External reference
Post-self-assemble of whey protein isolation nanofibrils and its contribution to the stability of pickering emulsion
10.1016/j.foodhyd.2024.109766 · 2024 · External reference
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
10.1016/j.foodres.2019.108795 · 2020 · External reference
Hybrid plant-dairy cheese: Effects of lactic acid bacteria and plant proteins on composition, proteolysis, and flavor profile
10.1016/j.foodchem.2025.146804 · 2025 · External reference
Assessment of outdoor odor emissions from polluted sites using simultaneous thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS), electronic nose in conjunction with advanced multivariate statistical approaches
10.1016/j.atmosenv.2021.118449 · 2021 · External reference
Microencapsulation of probiotics for incorporation in cream biscuits
10.1007/s11694-018-9835-z · 2018 · External reference
Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing
10.1016/j.carbpol.2024.122499 · 2024 · External reference
Interfacial stabilization mechanism in one-step W/O/W multiple emulsions: The role of cellulose nanofibrils and oleic acid
10.1016/j.foodhyd.2026.112665 · 2026 · External reference
Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate
10.1016/j.colsurfa.2017.03.020 · 2017 · External reference
Coaxial 3D printing for customized orodispersible film based on an embedding system with curcumin liposome and phycocyanin
10.1016/j.jfoodeng.2024.111984 · 2024 · External reference
Influence of different factors on the particle size distribution and solid fat content of water‐in‐oil emulsions
10.1007/s11746-016-2824-7 · 2016 · External reference
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
10.1016/j.lwt.2024.117045 · 2024 · External reference
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release
10.1016/j.foodhyd.2020.106460 · 2021 · External reference
Parameters affecting the printability of 3D-printed processed cheese
10.1016/j.ifset.2021.102730 · 2021 · External reference
Preparation, characterization and stability of water-in-oil Pickering emulsions stabilized by acylated EGCG derivatives
10.1016/j.lwt.2023.115524 · 2024 · External reference
A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material
10.1016/j.ifset.2026.104594 · 2026 · External reference
The mechanism of action of the extracellular bacteriolytic enzymes of Lysobacter sp. on gram-positive bacteria: The role of the cell wall anionic polymers of target bacteria
10.1023/b:mici.0000036984.97267.4e · 2004 · External reference
Advances in probiotic encapsulation methods to improve bioactivity
10.1016/j.fbio.2023.102476 · 2023 · External reference
Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation
10.1016/j.foodhyd.2024.110379 · 2024 · External reference
Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing
10.1016/j.foodhyd.2023.108807 · 2023 · External reference
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
10.1016/j.foodhyd.2019.04.005 · 2019 · External reference
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
10.1016/j.tifs.2020.11.019 · 2021 · External reference
Augmenting corn starch gel printability for architectural 3D modeling for customized food
10.1016/j.foodhyd.2024.110294 · 2024 · External reference
Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics
10.1016/j.jfoodeng.2023.111702 · 2024 · External reference
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
10.1016/j.foodchem.2022.135289 · 2023 · External reference
Probiotics, prebiotics and synbiotics: Safe options for next-generation therapeutics
10.1007/s00253-021-11646-8 · 2022 · External reference
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method
10.1016/j.foodhyd.2021.107180 · 2022 · External reference
High internal phase pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
10.1016/j.foodhyd.2022.107744 · 2022 · External reference
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
10.1016/j.lwt.2020.109213 · 2020 · External reference
Biointerfacial supramolecular self-assembly of whey protein isolate nanofibrils on probiotic surface to enhance survival and application to 3D printing dysphagia foods
10.1016/j.foodchem.2024.140720 · 2024 · External reference
Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions
10.1016/j.lwt.2022.113499 · 2022 · External reference
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
10.1016/j.foodhyd.2024.109999 · 2024 · External reference
The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system
10.1002/fsn3.3532 · ExternalCitation · doi-reference
Probiotics, prebiotics and synbiotics: Safe options for next-generation therapeutics
10.1007/s00253-021-11646-8 · ExternalCitation · doi-reference
Microencapsulation of probiotics for incorporation in cream biscuits
10.1007/s11694-018-9835-z · ExternalCitation · doi-reference
Influence of different factors on the particle size distribution and solid fat content of water‐in‐oil emulsions
10.1007/s11746-016-2824-7 · ExternalCitation · doi-reference
Functional changes in 5D printed starch-based gel systems caused by spontaneous growth of probiotics
10.1007/s11947-023-03267-y · ExternalCitation · doi-reference
Combining extrusion-based 3D printing and pickering emulsion technology for developing novel fat-reduced food products
10.1016/j.afres.2026.102390 · ExternalCitation · doi-reference
Assessment of outdoor odor emissions from polluted sites using simultaneous thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS), electronic nose in conjunction with advanced multivariate statistical approaches
10.1016/j.atmosenv.2021.118449 · ExternalCitation · doi-reference
Co-encapsulation of hydrophilic and hydrophobic bioactives stabilized in nanostarch-assisted emulsion for inner core gel of coaxial 3D printing
10.1016/j.carbpol.2024.122499 · ExternalCitation · doi-reference
Application of oleogels, hydrogels and bigels as novel edible inks for 3D/4D printing of food products
10.1016/j.cis.2025.103578 · ExternalCitation · doi-reference
Engineering interfacial and network structures in high internal phase Pickering emulsions: Mechanisms, encapsulation and release of bioactive compounds, and 3D/4D food printing applications
10.1016/j.cis.2026.103982 · ExternalCitation · doi-reference
Stability of double emulsions with PGPR, bacterial cellulose and whey protein isolate
10.1016/j.colsurfa.2017.03.020 · ExternalCitation · doi-reference
Advances in probiotic encapsulation methods to improve bioactivity
10.1016/j.fbio.2023.102476 · ExternalCitation · doi-reference
Pickering emulsions stabilized by pea protein isolate-chitosan nanoparticles: Fabrication, characterization and delivery EPA for digestion in vitro and in vivo
10.1016/j.foodchem.2022.132090 · ExternalCitation · doi-reference
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
10.1016/j.foodchem.2022.135289 · ExternalCitation · doi-reference
Biointerfacial supramolecular self-assembly of whey protein isolate nanofibrils on probiotic surface to enhance survival and application to 3D printing dysphagia foods
10.1016/j.foodchem.2024.140720 · ExternalCitation · doi-reference
Mechanistic insights into aroma enhancement of Robusta coffee through ultrasound synergistic oil-solvent pretreatment: A combined lipidomics and volatilomics approach
10.1016/j.foodchem.2025.146134 · ExternalCitation · doi-reference
Hybrid plant-dairy cheese: Effects of lactic acid bacteria and plant proteins on composition, proteolysis, and flavor profile
10.1016/j.foodchem.2025.146804 · ExternalCitation · doi-reference
From stability to application: Mechanistic insights into the stability and 3d printing of probiotic-loaded pea protein-based high internal phase pickering emulsions
10.1016/j.foodchem.2026.149464 · ExternalCitation · doi-reference
Food-grade Pickering emulsions stabilized by ovotransferrin fibrils
10.1016/j.foodhyd.2019.04.005 · ExternalCitation · doi-reference
An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release
10.1016/j.foodhyd.2020.106460 · ExternalCitation · doi-reference
Preparation and evaluation of a novel high internal phase Pickering emulsion based on whey protein isolate nanofibrils derived by hydrothermal method
10.1016/j.foodhyd.2021.107180 · ExternalCitation · doi-reference
High internal phase pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
10.1016/j.foodhyd.2022.107744 · ExternalCitation · doi-reference
Whey protein isolate nanofibrils as emulsifying agent to improve printability of Cheddar cheese for 3D printing
10.1016/j.foodhyd.2023.108807 · ExternalCitation · doi-reference
3D printing windows and rheological properties for normal maize starch/sodium alginate composite gels
10.1016/j.foodhyd.2023.109178 · ExternalCitation · doi-reference
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
10.1016/j.foodhyd.2024.109742 · ExternalCitation · doi-reference
Post-self-assemble of whey protein isolation nanofibrils and its contribution to the stability of pickering emulsion
10.1016/j.foodhyd.2024.109766 · ExternalCitation · doi-reference
Development of a pH-responsive system based on starch and alginate-pectin hydrogels using coaxial 3D food printing
10.1016/j.foodhyd.2024.109989 · ExternalCitation · doi-reference
Protection and delivery of probiotics by degraded fucoidan-chitosan nanogel-based W1/O/W2 double emulsion incorporated in self-assembled hydrogel particles
10.1016/j.foodhyd.2024.109999 · ExternalCitation · doi-reference
Augmenting corn starch gel printability for architectural 3D modeling for customized food
10.1016/j.foodhyd.2024.110294 · ExternalCitation · doi-reference
Imine-bond reinforced double interface in water-in-oil-in-water emulsions and application on Lactobacillus plantarum encapsulation
10.1016/j.foodhyd.2024.110379 · ExternalCitation · doi-reference
Interfacial stabilization mechanism in one-step W/O/W multiple emulsions: The role of cellulose nanofibrils and oleic acid
10.1016/j.foodhyd.2026.112665 · ExternalCitation · doi-reference
Utilisation of water-in-oil-water (W1/O/W2) double emulsion in a set-type yogurt model for the delivery of probiotic Lactobacillus paracasei
10.1016/j.foodres.2018.02.049 · ExternalCitation · doi-reference
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
10.1016/j.foodres.2019.108795 · ExternalCitation · doi-reference
Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions
10.1016/j.idairyj.2018.06.001 · ExternalCitation · doi-reference
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing
10.1016/j.ifset.2021.102711 · ExternalCitation · doi-reference
Parameters affecting the printability of 3D-printed processed cheese
10.1016/j.ifset.2021.102730 · ExternalCitation · doi-reference
A novel coaxial 3D printed reduced-fat cheese incorporating resistant starch as inner core material
10.1016/j.ifset.2026.104594 · ExternalCitation · doi-reference
Development and characterization of emulsion gels prepared via gliadin-based colloidal particles and gellan gum with tunable rheological properties for 3D printed dysphagia diet
10.1016/j.ijbiomac.2023.126839 · ExternalCitation · doi-reference
Layer-by-layer coated probiotics with chitosan and liposomes demonstrate improved stability and antioxidant properties in vitro
10.1016/j.ijbiomac.2023.128826 · ExternalCitation · doi-reference
Modification strategies and multi-scene applications for plant proteins in 3D food printing: A review
10.1016/j.ijbiomac.2026.151490 · ExternalCitation · doi-reference
Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion
10.1016/j.jff.2022.105042 · ExternalCitation · doi-reference
Effect of 3D printing on the structure and textural properties of processed cheese
10.1016/j.jfoodeng.2017.02.003 · ExternalCitation · doi-reference
Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties
10.1016/j.jfoodeng.2021.110506 · ExternalCitation · doi-reference
Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing
10.1016/j.jfoodeng.2021.110689 · ExternalCitation · doi-reference
Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing
10.1016/j.jfoodeng.2022.111141 · ExternalCitation · doi-reference
Transformation of W/O/W emulsions and O/W/O emulsions for co-loading selenium-enriched peptide and vitamin E: Design and characteristics
10.1016/j.jfoodeng.2023.111702 · ExternalCitation · doi-reference
Fish gelatin and gellan gum mixture as edible ink for 3D printing
10.1016/j.jfoodeng.2023.111762 · ExternalCitation · doi-reference
Coaxial 3D printing for customized orodispersible film based on an embedding system with curcumin liposome and phycocyanin
10.1016/j.jfoodeng.2024.111984 · ExternalCitation · doi-reference
High-performance coaxial 3D printing towards emulsion-Vitamin D formability
10.1016/j.jfoodeng.2024.112453 · ExternalCitation · doi-reference
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances
10.1016/j.lwt.2020.109213 · ExternalCitation · doi-reference
High efficiency desalination of wasted salted duck egg white and processing into food-grade pickering emulsion stabilizer
10.1016/j.lwt.2022.113337 · ExternalCitation · doi-reference
Probiotic encapsulation in water-in-oil high internal phase emulsions: Enhancement of viability under food and gastrointestinal conditions
10.1016/j.lwt.2022.113499 · ExternalCitation · doi-reference
Preparation, characterization and stability of water-in-oil Pickering emulsions stabilized by acylated EGCG derivatives
10.1016/j.lwt.2023.115524 · ExternalCitation · doi-reference
Fabrication of mung bean protein isolate nanofibrils and calcium ions induced hydrogels
10.1016/j.lwt.2024.117045 · ExternalCitation · doi-reference
Lactobacillus plantarum NCHBL-004 modulates high-fat diet–induced weight gain and enhances GLP-1 production for blood glucose regulation
10.1016/j.nut.2024.112565 · ExternalCitation · doi-reference
Physicochemical characteristics, applications and research trends of edible Pickering emulsions
10.1016/j.tifs.2020.11.019 · ExternalCitation · doi-reference
The mechanism of action of the extracellular bacteriolytic enzymes of Lysobacter sp. on gram-positive bacteria: The role of the cell wall anionic polymers of target bacteria
10.1023/b:mici.0000036984.97267.4e · ExternalCitation · doi-reference
Recent developments in cheese technologies
10.1080/87559129.2024.2426024 · ExternalCitation · doi-reference
Addition of high acyl gellan gum to low acyl gellan gum enables the blends 3D bioprintable
10.3390/gels8040199 · ExternalCitation · doi-reference
