Yuxuan Zhao

Mechanistic insights into performance limitations of fruit- and vegetable-based materials for 3D food printing and functional regulation of hydrocolloids.

Fruit- and vegetable-derived matrices provide nutrients, bioactive compounds, color, and flavor, but their heterogeneous composition often leads to unstable extrusion and poor shape retention. Previous reviews have generally treated these materials as a single group or summarized formulation strategies without relating...