Dual-Polysaccharide Reinforced Pickering Emulsion Gels for Tailoring Microstructure and Enhancing 3D Printing Performance.

Haoyu Zhou, Xingui Song, Zefan Zhang, Henghao Li, Wei Yang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing 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.

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2 · The registry

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0 citing papers in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

5 authors.

Haoyu ZhouSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.ORCID 0000-0002-6004-3761

Xingui SongSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Zefan ZhangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Henghao LiSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Wei YangSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.

Funding

College Young Backbone Teacher Project 2024GGJS099Key Scientific and Technology Project in Henan Province of China 262102111038Model Workstation for Graduate Education of Henan Province YJS2026SFGZZ10

6 · The paper itself

Abstract

Three-dimensional (3D) food printing enables personalized fabrication but requires materials with suitable printing properties. This study developed high internal phase Pickering emulsions (HIPPEs) stabilized by co-assembled whey protein isolate (WPI) with κ-carrageenan (κ-CA) in a binary system and with both κ-CA and curdlan gum (CG) in a ternary system. The aim was to clarify the distinct roles of anionic and neutral polysaccharides in regulating emulsion printability. Incorporation of 1.2% κ-CA and 1.6% CG optimized the three-phase contact angles of the binary and ternary particles to 78.84 ± 0.87° and 86.22 ± 0.74°, respectively. The ternary system exhibited significantly greater oil-phase wettability (

Indexed as

3D printingcurdlan gumhigh internal phase Pickering emulsionself-assembled particleswhey protein isolateκ-carrageenan

Identifiers

PMID42511229

DOI10.3390/foods15142482

PMCPMC13409107

What OpenQuestion holds

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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.