All-natural protein-polysaccharide conjugates with bead-on-a-string nanostructures as stabilizers of high internal phase emulsions for 3D printing

AOAC. (1975). Official Methods of Analysis, 222. Chen, 2019, Biomass lignin stabilized anti-UV high internal phase emulsions: preparation, rheology, and application as carrier materials, ACS Sustainable Chemistry & Engineering, 7, 810, 10.1021/acssuschemeng.8b04422 Cheng, 2021, Tunable high internal phase emulsions (HIPEs) formulated using lactoferrin-gum Arabic complexes, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106445 Du, 2021, Preparation of high thermal stability gelatin emulsion and its application in 3D printing, Food Hydrocolloids, 113, 10.1016/j.foodhyd.2020.106536 Gasperlin, 1998, Lipophilic semisolid emulsion systems: Viscoelastic behaviour and prediction of physical stability by neural network modelling, International Journal of Pharmaceutics, 168, 243, 10.1016/S0378-5173(98)00099-4 Guo, 2021, Fabrication of Anisotropic Polyphosphazene/Bio-based Poly (urethane-acrylate) composite foams with High Thermal Insulation and Flame Retardancy, Polymer, 231, 10.1016/j.polymer.2021.124108 He, 2007, Selective separation of proteins with pH-dependent magnetic nanoadsorbents, Nanotechnology, 18, 10.1088/0957-4484/18/36/365604 Chen, 2021, Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes, Journal of Food Engineering., 296, 10.1016/j.jfoodeng.2020.110464 Li, B., Zhu, J., Cheng, J., Zhao, S., & Tian, Y. (2009). Extraction and preparation methods of protein from Lentinus edodes. Science & Technology of Food Industry, 6(6), 226-228,231. Li, 2021, Novel protein hydrocolloids constructed by hydrophobic rice proteins and walnut proteins as loading platforms for nutraceutical models, Food Biophysics, 16, 427, 10.1007/s11483-021-09680-0 Li, 2020, High internal phase emulsion for food-grade 3D printing materials, Acs Applied Materials & Interfaces, 12, 45493, 10.1021/acsami.0c11434 Li, 2013, Pure protein scaffolds from pickering high internal phase emulsion template, Macromolecular Rapid Communications, 34, 169, 10.1002/marc.201200553 Liu, 2019, Stability, rheology, and beta-carotene bioaccessibility of high internal phase emulsion gels, Food Hydrocolloids, 88, 210, 10.1016/j.foodhyd.2018.10.012 Oh, 2015, Injectable, interconnected, high-porosity macroporous biocompatible gelatin scaffolds made by surfactant-free emulsion templating, Macromolecular Rapid Communications, 36, 364, 10.1002/marc.201400524 Peng, 2018, Molecular mechanism for improving emulsification efficiency of soy glycinin by glycation with soy soluble polysaccharide, Journal of Agricultural and Food Chemistry, 66, 12316, 10.1021/acs.jafc.8b03398 Sears, 2016, Emulsion inks for 3D printing of high porosity materials, Macromolecular Rapid Communications, 37, 1369, 10.1002/marc.201600236 Silverstein, 2014, PolyHIPEs: Recent advances in emulsion-templated porous polymers, Progress in Polymer Science, 39, 199, 10.1016/j.progpolymsci.2013.07.003 Su, 2020, Characterization and formation mechanism of lutein pickering emulsion gels stabilized by beta-lactoglobulin-gum arabic composite colloidal nanoparticles, Food Hydrocolloids, 98 Sugahara, 1975, Contents of 5'-nucleotides and free amino acids in different varieties of dried shiitake mushroom (Lentinus edodes Sing.), Journal of the Japanese Society of Food and Nutrition [Eiyo to Shokuryo], 28, 477 Tabata, 2006, Comparison of chemical compositions of shiitake (Lentinus edodes (Berk.) sing) cultivated on logs and sawdust substrate, Food Science and Technology Research, 12, 252, 10.3136/fstr.12.252 Wan, 2021, High internal phase Pickering emulsions stabilized by co-assembled rice proteins and carboxymethyl cellulose for food-grade 3D printing, Carbohydrate Polymers, 273, 10.1016/j.carbpol.2021.118586 Wang, 2021, Novel pickering high internal phase emulsion stabilized by food waste-hen egg chalaza, Foods, 10, 599, 10.3390/foods10030599 Wang, 2020, Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional properties, Food Function, 11, 7446, 10.1039/D0FO01182G Wang, 2019, Coordination of Fe(II) to eugenol to engineer self-assembled emulsions by rice proteins for iron fortification, Journal of Food Science, 84, 276, 10.1111/1750-3841.14446 Wang, 2021, Enhancing the stability of oil-in-water emulsions by synergistic interplay between binary protein particles and starch nanocrystals, Food Hydrocolloids, 124 Wang, 2019, High internal phase emulsions stabilized with amyloid fibrils and their polysaccharide complexes for encapsulation and protection of beta-carotene, Colloids and Surfaces B-Biointerfaces, 183, 10.1016/j.colsurfb.2019.110459 Wang, Z., Zhang, N., Chen, C., He, R., & Ju, X. (2020). Rapeseed protein nanogels as novel pickering stabilizers for oil-in-water emulsions. Journal of agricultural and food chemistry, 2020, 68(11): https://doi.org/10.1021/acs.jafc.0c00128. Wijaya, 2017, High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: Effect of pH and polymer concentration, Food Function, 8, 584, 10.1039/C6FO01027J Wu, 2021, Strong, elastic, and tough high internal phase emulsions stabilized solely by cod myofibers for multidisciplinary applications, Chemical Engineering Journal, 412, 10.1016/j.cej.2021.128724 Xi, 2010, Determination of tea polysaccharides in Camellia sinensis by a modified phenol-sulfuric acid method, Archives of Biological Sciences, 62, 669, 10.2298/ABS1003669X Xu, 2020, High internal phase emulsions stabilized solely by a globular protein glycated to form soft particles, Food Hydrocolloids, 98, 8, 10.1016/j.foodhyd.2019.105254 Xue, 2020, Structure characterization of soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler and the effects on fermentation and human gut microbiota in vitro, Food Research International, 129, 10.1016/j.foodres.2019.108870 Yang, 2017, Fabrication of hierarchical macroporous biocompatible scaffolds by combining pickering high internal phase emulsion templates with three-dimensional printing, ACS Applied Materials & Interfaces, 9, 22950, 10.1021/acsami.7b05012 Yang, 2018, High internal phase emulsions stabilized by starch nanocrystals, Food Hydrocolloids, 82, 230, 10.1016/j.foodhyd.2018.04.006 Zamora, 2020, Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products, Food Chemistry, 313, 10.1016/j.foodchem.2019.126128 Zeng, 2017, Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs, Food Chemistry, 231, 122, 10.1016/j.foodchem.2017.03.116 Zhao, 2022, Food Chemistry, 378, 10.1016/j.foodchem.2022.132130 Zhu, 2020, High Internal Phase Oil-in-Water Pickering Emulsions Stabilized by Chitin Nanofibrils: 3D Structuring and Solid Foam, ACS Applied Materials & Interfaces, 12, 11240, 10.1021/acsami.9b23430