Edible 3D printed emulsion gels: Effects of inulin on sensory characteristics and mechanical properties.

Junjie Liu, Guiying Huang, Run Li, Chi-Tang Ho, Qingrong Huang

Abstract read

In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it

0cells of the map it votes in

4citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

Gel-Based 3D Food Printing for Dysphagia Management: Advances in Personalized Nutrition, Texture Control, and Clinical Translation.Gels (Basel, Switzerland) · 2026
Review
Edible soft matter in between fluid and solid states.Current research in food science · 2026
Article
Techno-Functional Properties and Applications of Inulin in Food Systems.Gels (Basel, Switzerland) · 2025
Review
A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology-Geometry Mapping, and Control.Gels (Basel, Switzerland) · 2025
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Junjie LiuCollege of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, Guangdong, China.

Guiying HuangCollege of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, Guangdong, China.

Run LiDepartment of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.

Chi-Tang HoDepartment of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.

Qingrong HuangDepartment of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ, 08901, USA.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Inulin is a prebiotic and an effective texture modifier for emulsion gels, offering considerable commercial value for consumers whose chewing ability changes. This study evaluated the influence of inulin on print precision, structural integrity, and sensory quality of 3D-printed emulsion gels. An inulin-based emulsion gel with desirable texture and freezing stability across -18 °C to 25 °C was successfully developed. Rheological analysis showed a pronounced increase in elasticity with increasing inulin content. In frequency scanning, G' rose from 2.99 × 10

Indexed as

3D food printingEmulsion-based gelInulinOral textureSensory design

Identifiers

PMID40822884

DOI10.1016/j.crfs.2025.101154

PMCPMC12355414

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.