Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation

Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation Ming Li, Lei Feng, Zhuqing Dai, Dajing Li, Zhongyuan Zhang, Cunshan Zhou, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4379847/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 9 You are reading this latest preprint version Abstract The interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels added with guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA) were investigated for 3D printing β- carotene-rich food. The effect of different polysaccharide concentrations on the rheological properties, 3D printing performances and moisture distribution characteristics of emulsion gels were analyzed. The results showed that WPI emulsion gels with addition of polysaccharides had shear-thinning behavior and exhibited elastic property. WPI emulsion gels added with higher concentrations of polysaccharides had the higher transient elasticity and viscosity, which exhibited the higher deformation resistance. Water holding capacity and gel strength of WPI emulsion gels increased with the increase of polysaccharide concentration, and WPI emulsion gels added with GG and LBG showed the larger gel strength values. Water trapped in the gel network dominated in WPI emulsion gels, T 21 , T 22 and T 23 values decreased with the increases of polysaccharide concentration. The results showed that 7% of GG, LBG and GA could improve the 3D printing performance and significantly increased the printing accuracy and stability of WPI emulsion gels. This study could help to develop 3D printed functional foods. Emulsion gel Whey protein isolate Polysaccharide 3D printing Rheological property Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 1. Introduction Extrusion-based 3D printing technology refers to the continuous extrusion of molten or slurry materials from moving nozzle and adhesion to previously printed material layers, which are eventually printed and shaped in layers with the knowledge of model data (Zhu et al., 2019 ). Due to its simple principle and equipment structure, low cost and easy operation, good compatibility with traditional ingredients and wide range of application, this technology is the most widely used 3D printing technology in the food industry (Liu et al., 2018 ). Chocolate, minced meat, dough and cream had been used for extrusion 3D printing (Liu et al., 2017 ). Gel-forming extrusion is a very important method of extrusion 3D printing techniques and now widely used in food field (Yang et al., 2018 ). Although this technique has been used to print various food materials, it is difficult to print food products with complex shapes and delicate structures because the materials lack the necessary rheological property (Liu et al., 2020 ). Hydrocolloids were added to minced fish for adjusting rheological properties of materials, so as to be suitable for printing (Wang et al., 2018 ). Liu et al. ( 2018 ) conducted study on 3D printing using mashed potatoes and added appropriate amount of potato starch to improve the rheological properties of mashed potatoes well and make the print pattern much more accurate. Emulsion gel has a three-dimensional network structure with viscoelastic rheological behavior, which can effectively trap water and oil droplets (Zhang et al., 2021 ). It has the advantages of structural stability, adjustable viscoelasticity, and stable loading of functional substances (Hou et al., 2016 ). Due to the unique structural property and mechanical characteristic of emulsion gel, using it for 3D printing can not only ensure the taste of food but also meet the demand for nutrients (Li et al., 2021 ). Whey protein isolate (WPI) is a protein obtained from whey by concentration, separation and purification. WPI has rich amino acids, high nutritional value, and it is easily absorbed and utilized after entering the body. WPI offers a wide range of functional properties such as gelling, foaming, emulsifying and film forming properties. WPI has both hydrophilic and hydrophobic groups, making it a good surfactant and emulsion stabilizer. WPI can also interact with polysaccharides to form nanogel complexes that can be used in various food systems. Zhang et al. ( 2021 ) study on astaxanthin encapsulated in a composite gel of whey protein and linseed gum showed that its encapsulation efficiency, stability and bioavailability were significantly improved. Polysaccharides are polymers consisting of multiple monosaccharides linked by glycosidic bonds. They mainly have thickening, gelling and gelation effects. The interaction between polysaccharide and protein can improve the stability of food emulsions and gels. However, there was a different mechanism of gel formation between the different polysaccharide and protein, resulting in different gelling and thickening effects (Huang et al., 2024 ). Guar gum (GG) is a macromolecular polysaccharide with white to yellowish-white appearance, obtained from the endosperm of Cyamopsis tetragonolobus. It is mainly used in food industry as a thickener and stabilizer to regulate the elasticity (Sharma et al., 2018 ). Lei et al. ( 2022 ) investigated the rheological properties and microstructure of alginate-guar gum composite gel, and showed that GG enhanced the network structure of gel and attenuated the frequency dependence. Locust bean gum (LBG) is a neutral polysaccharide with a high solubility and viscosity, which can be used as a gelling agent to improve texture and rheology in food systems (Barak, & Mudgil, 2014 ). Xanthan gum (XG) is a complex microbial extracellular polysaccharide, its three-dimensional structure is responsible for a good thickening, emulsifying and stabilizing property (García-Ochoa et al., 2000 ). XG could reduce the oil droplet aggregation and flocculation of soybean isolate protein in the emulsion gel during freeze-thaw process (Yu et al., 2022 ). Gum arabic (GA) is an anionic polysaccharide containing calcium, potassium, and sodium salts, as well as small amounts of protein (Niu et al., 2016 ). Zhang et al. ( 2019 ) found emulsions prepared from WPI, calcium and GA increased the stability of resveratrol. In this study, emulsion gels loaded with β -carotene for 3D printing were constructed using WPI, medium chain triglycerides (MCT) and different polysaccharides. The effects of GG, LBG, XG and GA concentrations on the rheological properties, 3D printing performances and moisture distribution characteristics of emulsion gels were investigated. 2. Materials and methods 2.1 Materials WPI (with purity > 80%), MCT, GG, GA and XG were supplied by Yuanye Biological Technology Co., Ltd. (Shanghai, China). LBG was supplied by Shanghai Aladdln Biochemical Technology Co., Ltd. (Shanghai, China). β -carotene (with purity > 96%) was obtained from Bioroyee Biotechnology Co., Ltd. (Beijing, C hina). 2.2 Emulsion gel loaded with β -carotene Preparation MCT containing dissolved β -carotene was obtained with ultrasonic equipment at 60 ± 0.5°C for 20 min. Aqueous solution was obtained by dissolving WPI with 0.02 M of PBS (pH 7.0), and then thoroughly mixed with MCT at 9000 rpm for 90 s to formed a crude emulsion. The WPI emulsion was obtained with a LM20-0196 microfluidzer (Microfluidics, Boston, US) at 18000 psi for 2 passes. GG, LBG, XG and GA were slowly added to the emulsions and then stirred for 3 min, respectively, at concentrations of 1%, 3%, 5%, 7% and 9%. The emulsion gel was produced at 90 ± 0.5°C of water bath for 30 min and 4°C of refrigerator for 4 h. 2.3 Measurements of rheological properties Rheological measurement of samples was evaluated using a HR10 rheometer (TA Instruments, Newcastle, US). The steady-state shear test was performed in the range of 1-200 1/s. A parallel plate with a diameter of 40 mm and a gap of 1 mm was selected. The Power law model was applied to fit the curve of apparent viscosity changing with shear rates, as shown in equations (1) (Khalesi et al., 2019 ). $$\begin{array}{c}\text{τ}\text{=}{\text{k(γ)}}^{\text{n}}\#\left(\text{1}\right)\end{array}$$ Where τ is apparent viscosity, Pa, K is consistency factor, Pa·s n , γ is shear rate, s − 1 ; n is flowed behavior index. Dynamic frequency sweep test was carried out in the range of 1-100 rad/s at a strain of 0.1%. The storage modulus (G'), loss modulus (G") and loss tangent (tan δ = G"/G') changed with frequency were recorded. 2.4 Creep recovery Creep recovery test was used at a constant stress of 7.985 Pa, and the stress was removed after 2 min (Bi et al., 2017 ). The creep recovery curve was recorded and fitted with the Maxwell-Voigt model, as shown in equations (2) and (3). All measurements were carried out at 25°C. $$\begin{array}{c}{\text{J}}_{\left(\text{t}\right)}\text{=}\frac{\text{1}}{{\text{G}}_{\text{0}}}\text{+}\frac{\text{1}}{{\text{G}}_{\text{1}}}\left(\text{1-}{\text{e}}^{{\text{-}}_{\text{λ}}^{\text{t}}}\right)\text{+}\frac{\text{1}}{{\text{µ}}_{\text{0}}}\#\left(\text{2}\right)\end{array}$$ $$\begin{array}{c}\text{λ}\text{=}{\text{µ}}_{\text{0}}\text{/}{\text{G}}_{\text{1}}\#\left(\text{3}\right)\end{array}$$ Where J is creep flexibility, 1/Pa, G 0 is instantaneous elastic modulus, Pa, G 1 is delayed elastic modulus, Pa, µ 0 is viscosity part of Newtonian element, Pa·s − 1 , λ is delay time 2.5 Water holding capacity (WHC) WHC was determined according to a previously reported method by Wang et al. ( 2018 ) with minor modifications. The WPI emulsion gels (1 g) were centrifuged at 5000 r/min for 15 min at 25°C. WHC was calculated as the percentage of post-centrifugation gel weight relative to pre-centrifugation gel weight. 2.6 Gel strength A CT3 texture analyzer (Brookfield Engineering Laboratories, INC. Middleboro Massachusetts, USA) was used to measured gel strength based on the method described by Zhang et al. ( 2021 ). TA5 cylindrical probe was used. Compression deformation and test speed were 50% and 1 mm/s, respectively. 2.7 Printing A 3D printer (Shiyin Co. Ltd, Hangzhou, China) was used to printing experiment. Set up a cylindrical model (20 mm × 10 mm, diameter × height) with bottom fill of 100%, internal and top fill of 50%. In our study, nozzle diameter was 0.84 mm, printing speed was 15 mm/s, and printing temperature was 25°C, respectively. Printing accuracy was determined by the deviation of diameter and height between printed samples with models. Printing stability was determined by the deviation of diameter and height of printed samples after a certain time. 2.8 Moisture distribution The relaxation time T 2 of WPI emulsion gels was determined using LF-NMR (Niumag Co. Ltd, Suzhou, China). The relaxation time T 2 was recorded by Carr-Purecll-Meiboom-Gill. The moistrue distribution of emulsion gels was determined using magnetic resonance imaging (MRI). The parameters were FOV: 100 mm × 100 mm, slice width 3.0 mm, slice gap 2.0 mm, TE 20 ms, TR 500 ms. 2.9 Statistical analysis Duncan’s test was used to determine the significance of difference at 95% confidence (p < 0.05) using software SPSS 17.0. Three replicates were tested. All data was expressed as means ± standard deviations.. 3. Results and discussion 3.1 Rheological properties of WPI emulsion gels 3.1.1 Static rheological property During 3D printing, the print material should possess shear-thinning properties to facilitate smooth extrusion through the nozzle. Figure 1 demonstrates the apparent viscosity of gel samples. The results indicated that the apparent viscosity of all samples decreased with the increase of shear rate, suggesting that WPI emulsion gels were pseudoplastic fluids with a shear thinning behavior. Chang et al. ( 2014 ) investigated that emulsion gels formed from soybean protein isolate and hydrocolloids exhibited a shear thinning behavior. The result was the same as our experiment. This might be due to the fact that protein molecules tended to flow in the direction of gradual extension during the continuous application of shear force to emulsion gel, so that cross-linking between residues was reduced and leaded to decrease in apparent viscosity (Xu et al., 2013 ). The apparent viscosity of WPI emulsion gels showed an overall increasing trend with increasing polysaccharide concentration at the same shear rate. Among them, when the concentration was the same, the apparent viscosity values of gel samples with addition of XG and GA were smaller. Yu et al. ( 2022 ) investigated that the apparent viscosity of potato starch gels with LBG was significantly higher than that of starch gels with XG. It was because the presence of a large number of hydroxyl groups in the main chain of GG and LBG, which combined with water molecules to form hydrogen bonds, thereby increasing the apparent viscosity of system (Yu et al., 2022 ). The apparent viscosity were fitted using the Power Law model (Table 1 ). In this model, K represents the consistency coefficient of the emulsion gel, which reflects its viscosity. n is the flow behavior index, which reflects its fluidity. n less than 1 means the gel was a pseudoplastic fluid. The results showed that the R 2 values of all samples were in the range of 0.947–0.999, i.e., the power law model could well fit the rheological characteristic curves of gel samples. The flow coefficients n of all samples were less than 1 (Table 1 ), which indicated that WPI emulsion gels with different polysaccharides additions exhibited a shear-thinning behavior. The consistency coefficient K increased with increasing polysaccharide concentration, which showed that tighter cross-links were formed between the polysaccharide and WPI and larger apparent viscosity values of gels were obtained. Moreover, the K values of WPI emulsion gels with addition of GA and XG were lower than those of LBG and GG as the same concentration of polysaccharide. It was consistent with the result of apparent viscosity (Fig. 1 ) (Chang et al., 2014 ; Tang et al., 2021 ). Table 1 Power law parameters (K, n) of WPI emulsion gels by adding different polysaccharides and concentrations Polysaccharide Concentration/% K n R² GG 1 224.927 ± 15.707 -0.954 ± 0.021 0.997 3 1133.312 ± 62.563 -0.997 ± 0.012 0.993 5 3013.244 ± 477.663 -1.090 ± 0.040 0.967 7 4259.064 ± 648.720 -1.054 ± 0.044 0.972 9 10694.730 ± 1807.536 -1.213 ± 0.035 0.964 LBG 1 212.846 ± 7.283 -0.949 ± 0.007 0.998 3 949.697 ± 27.349 -0.964 ± 0.010 0.998 5 2201.043 ± 190.584 -1.011 ± 0.023 0.986 7 5834.045 ± 1303.105 -1.164 ± 0.053 0.947 9 6650.062 ± 1589.816 -1.112 ± 0.066 0.956 XG 1 126.319 ± 1.433 -0.901 ± 0.003 0.999 3 247.458 ± 34.898 -0.852 ± 0.037 0.970 5 403.637 ± 74.874 -0.925 ± 0.040 0.930 7 357.686 ± 47.856 -0.770 ± 0.040 0.962 9 560.149 ± 112.651 -0.803 ± 0.059 0.957 GA 1 84.855 ± 1.744 -0.912 ± 0.004 0.999 3 370.976 ± 7.557 -0.946 ± 0.005 0.999 5 757.601 ± 17.315 -0.982 ± 0.005 0.999 7 1606.239 ± 143.393 -1.035 ± 0.020 0.988 9 1664.319 ± 164.219 -1.004 ± 0.027 0.984 3.1.2 Dynamic rheological property 3D printing materials should have sufficient mechanical strength to support structural stability of the layer-by-layer stacking (Liu et al., 2018 ). Dynamic viscoelasticity can indicate the self-supporting properties of extruded material, where G' reflects the mechanical strength of material, and G" reflects the ability of material to resist flow when stressed (Guo et al., 2021 ). The G' values of WPI emulsion gels tended to increase with increase of polysaccharide concentration as the same angular frequency (Fig. 2 a- 2 d). With increase of angular frequency, G' of all samples increased. It showed that mechanical strength and self-supporting ability were better in WPI emulsion gel at a higher polysaccharide concentration. In addition, when polysaccharide concentrations were the same, the G' values of gel samples with addition of GA and XG were smaller, in which WPI emulsion gels with addition of XG had the smallest G' value, i.e., WPI emulsion gels with addition of LBG and GG had the larger mechanical strength, while the WPI emulsion gel with addition of XG had the least mechanical strength. This was due to that GG and LBG had numerous hydrophobic/hydrophilic groups, which interacted with WPI and thus increased the G' values. Zhang et al. ( 2018 ) also found that GG increased the G' values of lotus starch gels more than XG. Figure 2 (e-h) showed G" values of WPI emulsion gels. With the gradual increase of polysaccharide concentration, the trends of G" of WPI emulsion gel were varied. The trends of G" values of WPI emulsion gels with addition of XG and GA were consistent with that of G', and G" values increased with the increase of angular frequency that showing an obvious frequency dependence. When the concentrations of GG and LBG were 1% and 3%, the G" values of WPI emulsion gels increased with the increase of angular frequency. When the concentrations of GG and LBG were higher than 5%, the G" values of WPI emulsion gels gradually decreased with the increase of angular frequency. This might because the interaction between proteins and polysaccharides could promote gel solidification at higher concentrations of GG and LBG, resulting a mildly decreasing curve of G". Renard et al. ( 2006 ) found similar results when studying mixtures of casein and guar gum. Dynamic loss tangents (tan δ = G″/G′) reflects the viscoelasticity of material. Figure 2 (i-l) showed tan δ values of WPI emulsion gels. For all samples, G' was much larger than G", i.e., the tan δ values was less than 1. Moreover, and the tan δ values of WPI emulsion gels gradually decreased with increasing polysaccharide concentration. The results showed that WPI emulsion gel exhibited a solid elastic property and the elasticity of WPI emulsion gel increased with increasing polysaccharide concentration. The tan δ values of WPI emulsion gels decreased significantly (p 0.05). The difference in tan δ values of WPI emulsion gels added with 5% and 7% of GA was not significant (p > 0.05). A low tan δ values helps material to maintain stable shape after printing, however, too low a tan δ values can lead to difficulty in extruding the material during printing process, resulting in filament breakage and affecting the printability (Du et al., 2021 ; Liu et al., 2020 ). As the same concentrations of polysaccharide, the tan δ values of WPI emulsion gels with addition of XG were smaller. This might because the electrostatic interaction between WPI and XG leaded to aggregation and made the gel exhibiting more solid state properties (Sadahira et al., 2014 ). 3.2 Creep recovery of WPI emulsion gels Creep recovery can be used to evaluate the deformation resistance of gel (Shahbazi et al., 2021 ). Figure 3 showed the results of WPI emulsion gels with addition of different polysaccharides and concentrations on the creep recovery properties. WPI emulsion gel showed a rapid increase of strain with the extention of time under the applied stress, and exhibited a slow decrease and gradual leveling off of strain when the stress was removed. The strain of WPI emulsion gels decreased with increasing polysaccharide concentrations, indicating that increasing polysaccharide concentrations strengthened the network structure of gel. It had been shown that lower strain peak indicated lower fluidity of the material (Shahbazi et al.,2021). The peak strain of WPI emulsion gels decreased with increasing polysaccharide concentrations, indicating that the fluidity of WPI emulsion gels decreased with increasing polysaccharide concentrations. It was consistent with the results of the flow behavior index n in apparent viscosity. Among them, the peak strain of WPI emulsion gel with addition of GA was larger, especially at low concentration of addition, indicating that WPI emulsion gel with addition of GA had a larger fluidity. On the contrary, WPI emulsion gel with addition of XG had a lower fluidity. The results fitted by the Maxwell Voigt model were showed in Table 2 . There were good fitting results (R² > 0.949) of all for WPI emulsion gels except sample added with 1% of XG. The low fitting result was found in the sample added with 1% of XG, and the higher fitting results were obtained in the samples added with 3–9% of XG (R² > 0.979). The results showed that the transient elasticity G 0 was greater than the delayed elasticity G 1 , indicating that transient elasticity of WPI emulsion gels were greater than delayed elasticity and viscous flow strain. The µ 0 values of all samples increased gradually with increasing polysaccharide concentrations. The G 0 values also increased with the increase of polysaccharide concentrations, indicating that the higher transient elasticity and viscosity of WPI emulsion gels were showed and the higher deformation resistances were obtained. Some studies on the creep recovery of soybean isolate protein gels by acacia bean gum found the similar trend (Bi et al., 2020). This might because the increase of polysaccharide concentration increased probability of linkages between molecular chains. It resulted in the formation of stronger network structure in emulsion gel and leaded to increased resistance to deformation of gel. Table 2 Maxwell Voigt parameters (G 0 , G 1 , λ, and µ 0 ) of WPI emulsion gels by adding different polysaccharides and concentrations Polysaccharide Concentration/% G 0 (MPa) G 1 (MPa) λ (s) µ 0 (MPa·s) R² GG 1 1.628 ± 0.000 0.123 ± 0.003 0.058 ± 0.005 0.241 ± 0.006 0.954 3 2.297 ± 0.111 0.828 ± 0.062 0.824 ± 0.142 9.561 ± 0.374 0.949 5 4.115 ± 0.069 1.441 ± 0.065 7.742 ± 0.650 42.300 ± 0.968 0.995 7 7.935 ± 0.036 2.236 ± 0.270 9.717 ± 1.533 94.311 ± 8.395 0.968 9 15.748 ± 0.231 6.022 ± 0.385 5.710 ± 0.496 207.581 ± 10.441 0.979 LBG 1 -3.432 ± 0.000 -3.250 ± 0.000 3.858 ± 0.000 0.147 ± 0.001 0.985 3 1.180 ± 0.042 0.282 ± 0.008 14.733 ± 0.708 9.912 ± 0.111 0.999 5 3.219 ± 0.096 0.945 ± 0.024 13.713 ± 0.645 39.036 ± 0.491 0.999 7 5.940 ± 0.186 1.473 ± 0.044 16.783 ± 0.778 108.518 ± 2.722 0.999 9 10.458 ± 0.316 1.129 ± 0.019 20.177 ± 0.499 126.930 ± 2.600 0.999 XG 1 -1.263 ± 0.000 -1.624 ± 0.000 5.012 ± 0.000 2.629 ± 0.128 -0.411 3 0.577 ± 0.018 0.369 ± 0.014 8.462 ± 0.014 46.255 ± 2.695 0.979 5 0.993 ± 0.026 0.773 ± 0.029 8.714 ± 0.029 87.523 ± 4.652 0.981 7 1.610 ± 0.039 0.918 ± 0.027 10.469 ± 0.027 122.067 ± 6.009 0.990 9 1.870 ± 0.042 1.184 ± 0.034 9.631 ± 0.034 156.879 ± 7.492 0.990 GA 1 -4.426 ± 0.000 -6.073 ± 0.000 3.139 ± 0.000 0.006 ± 0.000 0.999 3 0.216 ± 0.007 0.064 ± 0.001 15.173 ± 0.649 1.195 ± 0.006 0.999 5 -1.726 ± 0.000 0.194 ± 0.006 7.196 ± 0.564 6.385 ± 0.089 0.995 7 1.321 ± 0.032 0.421 ± 0.010 17.658 ± 0.697 17.718 ± 0.197 0.999 9 2.307 ± 0.052 0.694 ± 0.014 17.659 ± 0.620 41.479 ± 0.582 0.999 3.3 WHC of WPI emulsion gels Water holding capacity (WHC) reflects the ability of the gel to retain water. (Alakhrash et al., 2016 ). Figure 4 a showed WHC of gel samples with addition of different polysaccharides and concentrations. The trends of WHC values of gel with addition of GG, LBG and GA were increased first and then decreased with the increase of concentrations. The WHC values of WPI emulsion gel with addition of XG increased with the increase of concentration, but there was no significant (p > 0.05) difference between 7% and 9% of samples. The results indicated that polysaccharide with a certain amount improved the WHC of gel (Koç et al., 2011 ). When the concentration of polysaccharide was a low level, the protein was still dominant in this system. The part of the protein space was squeezed, leading to the increase of network structure density and WHC. When the concentration of polysaccharide was too much, polysaccharide dominated the gel network, resulting in a discontinuous network and a weak WHC (Cortez-Trejo et al., 2021 ). 3.4 Gel strength of WPI emulsion gels Gel strength can reflect tightness of gel network structure. Figure 4 b showed gel strength of gel samples with addition of different polysaccharides and concentrations. Gel strength of all samples increased significantly (p < 0.05) with increasing concentration. Zhao et al. ( 2020 ) studied the effect of konjac glucomannan on soybean isolate protein gels and showed that gel strength of complexes increased as the konjac glucomannan concentration increased. This was because the increased of polysaccharide concentration promoted the interaction of adjacent protein molecules and increased tightness of gel matrix, thus increasing the gel strength (Yang et al., 2021 ). Moreover, when polysaccharide concentrations were the same, gel strength of WPI emulsion gels with addition of neutral polysaccharides (GG, LBG) were larger than those of anionic polysaccharides (GA, XG). It might be due to the fact that neutral polysaccharides have more binding sites with WPI, and two act sufficiently to lead to greater gel strength (Zhang et al., 2021 ). 3.5 3D printing performance of WPI emulsion gels Figure 5 showed 3D printing images of gel samples with addition of different polysaccharides and concentrations. As the polysaccharide concentration gradually increased, the printing performance of WPI emulsion gels gradually improved. When the concentration of polysaccharide was 1%, the lines of all samples were easily extruded. But these gels had lower mechanical properties, resulting in poor resolutions and collapsed structures of products. When the concentration of polysaccharide was 3%, all samples could be initially shaped, but the extruded lines were soft and adhered to each other, leading to depressions at the top of samples. When concentrations of polysaccharide were 5% and 7%, printing performances of WPI emulsion gels were both superior. Among them, printed samples of WPI emulsion gels with 7% of GG and LBG had smoother lines, clearer surface textures and higher product resolutions without depressions at the top of structure. However, when concentration of polysaccharide reached 9%, WPI emulsion gels with addition of GG, LBG, and XG were difficult to extrude, and the extruded lines were swelled and could not be adhered to each other, resulting in printing failure. Printed samples of WPI emulsion gel with addition of GA showed a better printing formability, but the surface of texture was blurred and lines were rough. From the results of rheological characteristics, it could be seen that the η, G' and G" values of WPI emulsion gels were low and tan δ values were high when the concentration of polysaccharide was low. WPI emulsion gels had good fluidity and were easy to extrude, but their poor self-supporting ability, leading to poor printing formability. When the concentration of polysaccharide was 9%, WPI emulsion gels with addition of GG, LBG, and XG had high G' and G" values, and low tan δ values. The gel strength was high and lines were difficult to extrude, resulting in printing failure. To further evaluate the 3D printing property of WPI emulsion gels, printing accuracy and stability were analyzed by calculating the dimensional deviation of design model from printed sample (Table 3 ). The smaller deviation, the better print accuracy and stability. With the gradual increase of polysaccharide concentration, the deviation of printed samples from the model dimensions showed a trend of decreasing first and then increasing. It showed that printing accuracy increased first and then decreased. The deviation of printed sample with 1% of XG was the smallest (4.00%). Printed sample had the smallest deviation when concentration of GA was higher than 3%. Printed samples of WPI emulsion gels with 7% of GG and LBG showed smaller deviations of 1.02% and 1.42%, respectively. Minimum deviation (0.33%) was found in printed sample with 5% GA. In addition, all samples showed a gradual increase trend in dimensional deviation from the model as the time increased. It indicated that stability of all printed samples tended to decrease. In general, 3D printing property of WPI emulsion gel with 7% of polysaccharide was optimal with better printing performances, less than 5% of accuracy deviations and stability deviations. Table 3 Printing accuracy and stability of WPI emulsion gels by adding different polysaccharides and concentrations Polysaccharide Concentration/% Accuracy/% Stability/% 1 h 2 h 3 h 4 h 5 h 6 h GG 1 11.95 ± 0.64 b 3.99 ± 1.04 a 6.81 ± 0.84 b 8.86 ± 0.53 b 10.38 ± 0.57 b 11.50 ± 0.71 b 11.97 ± 0.73 b 3 2.68 ± 0.10 c 2.96 ± 0.56 a 4.28 ± 0.33 c 4.92 ± 0.29 c 6.65 ± 0.54 c 7.63 ± 0.46 c 8.04 ± 0.33 c 5 1.12 ± 0.38 d 0.89 ± 0.12 b 1.87 ± 0.15 d 2.59 ± 0.15 d 4.03 ± 0.22 d 5.78 ± 0.42 d 6.20 ± 0.08 d 7 1.12 ± 0.23 d 0.39 ± 0.13 b 0.89 ± 0.35 e 1.36 ± 0.34 e 1.66 ± 0.41 e 1.96 ± 0.34 e 1.97 ± 0.34 e 9 14.43 ± 0.48 a 3.11 ± 0.40 a 9.63 ± 0.47 a 13.84 ± 0.55 a 14.70 ± 0.42 a 15.02 ± 0.47 a 15.19 ± 0.56 a LBG 1 8.85 ± 0.30 b 6.11 ± 0.41 a 8.21 ± 0.39 a 9.73 ± 0.53 a 11.78 ± 0.43 a 13.00 ± 0.26 a 13.39 ± 0.51 a 3 2.77 ± 0.28 c 1.88 ± 0.25 c 4.34 ± 0.04 c 5.38 ± 0.16 c 5.92 ± 0.27 c 6.89 ± 0.25 c 7.36 ± 0.21 c 5 1.93 ± 0.08 d 1.16 ± 0.27 cd 2.77 ± 0.20 d 3.52 ± 0.31 d 4.48 ± 0.31 d 5.18 ± 0.31 d 5.53 ± 0.23 d 7 1.42 ± 0.24 e 0.78 ± 0.03 d 1.54 ± 0.28 e 2.37 ± 0.21 e 2.98 ± 0.25 e 3.50 ± 0.22 e 3.68 ± 0.20 e 9 12.58 ± 1.23 a 5.17 ± 0.71 b 6.71 ± 0.79 b 8.24 ± 1.07 b 9.29 ± 0.85 b 10.32 ± 0.89 b 10.81 ± 0.47 b XG 1 4.00 ± 0.14 a 3.35 ± 0.03 a 4.41 ± 0.25 a 5.46 ± 0.09 a 5.87 ± 0.18 a 6.50 ± 0.17 a 6.97 ± 0.10 a 3 3.32 ± 0.19 b 1.32 ± 0.18 b 2.72 ± 0.23 b 3.41 ± 0.18 b 4.02 ± 0.19 b 4.80 ± 0.20 a 5.34 ± 0.20 b 5 1.35 ± 0.17 c 0.79 ± 0.10 c 1.79 ± 0.15 c 2.27 ± 0.15 c 2.79 ± 0.25 c 3.09 ± 0.24 a 3.40 ± 0.22 c 7 0.92 ± 0.18 d 0.45 ± 0.13 d 0.96 ± 0.19 d 1.34 ± 0.26 d 1.76 ± 0.24 d 2.11 ± 0.28 a 2.31 ± 0.10 d 9 0.90 ± 0.15 d 0.35 ± 0.13 d 1.08 ± 0.06 d 1.40 ± 0.07 d 1.62 ± 0.05 d 1.80 ± 0.16 a 1.92 ± 0.05 e GA 1 11.13 ± 0.06 a 9.21 ± 0.33 a 10.54 ± 0.21 a 15.33 ± 0.16 a 16.43 ± 0.16 a 16.57 ± 0.13 a 16.70 ± 0.11 a 3 4.45 ± 0.33 b 4.29 ± 0.26 b 5.11 ± 0.33 b 5.65 ± 0.46 b 5.87 ± 0.20 b 6.11 ± 0.27 b 6.25 ± 0.28 b 5 0.80 ± 0.26 c 1.91 ± 0.65 c 3.28 ± 0.57 c 4.40 ± 0.16 c 5.36 ± 0.37 c 5.53 ± 0.35 c 5.60 ± 0.24 c 7 0.83 ± 0.15 c 0.40 ± 0.05 d 0.76 ± 0.12 d 1.16 ± 0.20 d 1.39 ± 0.20 d 1.60 ± 0.29 d 1.65 ± 0.29 d 9 0.85 ± 0.23 c 0.53 ± 0.15 d 1.12 ± 0.27 d 1.27 ± 0.27 d 1.35 ± 0.30 d 1.49 ± 0.29 d 1.52 ± 0.25 d Means within the same row with different superscripts differ significantly (p < 0.05) 3.6 Moisture distribution of WPI emulsion gels Moisture distribution properties are closely associated to structural and rheological features of matrix and directly influence the 3D printed product (Huang et al., 2022 ). As shown in Table 4 , there were three different peaks indicating that three water status ocurred in emulsion gel. T 21 (1–10 ms) represented to the tightly bound water with gel matrix, T 22 (10–40 ms) corresponded to surface water adsorbed and covered by the protein particles, T 23 (60–300 ms) represented to the fixed water in gel network (Geng et al., 2022 ). According to Table 4 , T 21 , T 22 and T 23 values of samples added with the same polysaccharide decreased with the increase of concentration. Among them, T 21 and T 22 for printed samples with 3%, 5%, 7% and 9% of GG had no significant (p > 0.05) difference. The differences in T 21 of printed samples with addition of GA and LBG were no significant (p > 0.05). The differences in T 22 of printed samples with 5%, 7% and 9% of GA were no significant (p > 0.05). Material with a larger T 2 value was easier to extrude but had a poor printing stability. Conversely, material with a smaller T 2 value was more difficult to extrude and had a poor printability (Zhuang et al., 2018 ; Chen et al., 2021 ). All samples had the largest T 2 at low concentrations of polysaccharides and the lowest T 2 at high concentrations of polysaccharides. This result was consistent with 3D printing characterization results. This suggested that the tighter gel network was structured with the polysaccharide concentration increased (Xu et al., 2023 ). Table 4 Relaxation time and normalized peak area of WPI emulsion gels by adding different polysaccharides and concentrations Polysaccharide Concentration/% Time of relaxation/ms The normalized peak area T 21 T 22 T 23 A 21 A 22 A 23 GG 1 6.48 ± 3.18 a 39.53 ± 3.26 a 220.98 ± 17.37 a 1.17 ± 0.07 c 4.93 ± 0.31 a 93.90 ± 0.25 b 3 3.00 ± 0.91 b 16.63 ± 4.25 b 151.99 ± 0.00 b 1.49 ± 0.52 bc 1.40 ± 0.17 b 97.10 ± 0.68 a 5 1.40 ± 0.21 b 13.56 ± 1.07 b 132.19 ± 0.00 c 1.82 ± 0.27 abc 1.23 ± 0.35 b 96.95 ± 0.60 a 7 1.92 ± 0.67 b 13.93 ± 4.24 b 114.98 ± 0.00 d 2.18 ± 0.46 ab 1.45 ± 0.09 b 96.37 ± 0.53 a 9 1.37 ± 0.26 b 14.39 ± 3.17 b 100.00 ± 0.00 e 2.44 ± 0.34 a 1.33 ± 0.44 b 96.23 ± 0.27 a LBG 1 2.76 ± 0.71 a 34.59 ± 5.29 a 200.92 ± 0.00 a 1.01 ± 0.26 c 3.76 ± 0.44 a 95.29 ± 0.67 c 3 2.44 ± 1.39 a 17.22 ± 2.63 b 151.99 ± 0.00 b 1.30 ± 0.21 bc 1.94 ± 0.52 b 96.78 ± 0.40 a 5 2.27 ± 0.69 a 14.27 ± 1.99 b 132.19 ± 0.00 c 1.53 ± 0.18 b 1.49 ± 0.29 b 96.98 ± 0.40 a 7 2.24 ± 0.36 a 15.08 ± 3.30 b 114.98 ± 0.00 d 1.94 ± 0.18 a 1.63 ± 0.02 b 96.47 ± 0.23 ab 9 2.18 ± 0.75 a 15.48 ± 5.53 b 95.66 ± 7.52 e 2.29 ± 0.18 a 1.77 ± 0.13 b 95.94 ± 0.30 bc XG 1 2.94 ± 0.25 a 37.89 ± 5.28 a 195.53 ± 9.34 a 0.61 ± 0.03 c 2.75 ± 0.69 a 96.64 ± 0.68 d 3 2.51 ± 0.87 ab 21.68 ± 3.02 b 139.72 ± 10.72 b 1.09 ± 0.02 b 1.18 ± 0.05 b 97.73 ± 0.07 bc 5 1.73 ± 0.50 bc 15.82 ± 1.46 b 104.99 ± 8.65 c 1.01 ± 0.26 b 0.54 ± 0.05 c 98.45 ± 0.30 a 7 1.53 ± 0.21 c 6.09 ± 2.04 c 83.20 ± 6.54 d 0.99 ± 0.26 b 0.74 ± 0.05 bc 98.28 ± 0.22 ab 9 1.76 ± 0.24 bc 4.89 ± 3.07 c 79.47 ± 6.50 d 2.04 ± 0.15 a 0.61 ± 0.15 bc 97.35 ± 0.28 c GA 1 3.69 ± 0.30 a 39.53 ± 3.26 a 242.55 ± 19.97 a 0.70 ± 0.12 d 5.76 ± 0.48 a 93.54 ± 0.37 c 3 2.92 ± 0.23 a 31.32 ± 2.46 b 183.48 ± 15.11 b 0.95 ± 0.13 c 3.41 ± 0.25 b 95.65 ± 0.37 b 5 3.30 ± 1.46 a 20.87 ± 4.28 c 151.99 ± 0.00 c 1.17 ± 0.03 b 1.70 ± 0.10 c 97.13 ± 0.08 a 7 2.14 ± 0.47 a 15.79 ± 3.24 c 138.79 ± 11.43 c 1.33 ± 0.16 b 1.79 ± 0.23 c 96.88 ± 0.07 a 9 2.56 ± 1.00 a 21.68 ± 3.02 c 132.19 ± 0.00 c 1.59 ± 0.11 a 1.15 ± 0.12 d 97.25 ± 0.11 a Means within the same row with different superscripts differ significantly (p < 0.05) The peak areas correspond to content of water in different status (Huang et al., 2022 ). Table 4 showed that the A 21 values of all samples with same polysaccharides increased with increasing concentration and A 22 values decreased. The A 23 value of sample with addition of GA increased with increasing concentration of polysaccharide but the difference was not significant (p > 0.05) at high concentrations. A 23 values of samples with addition of GG, XG and LBG increased first and then decreased with increasing the concentration of polysaccharides. The above results indicated that the addition of polysaccharides increased the proportion of bound water and fixed water in the gel, and decreased the proportion of surface water adsorbed and covered by the protein particles. Moreover, A 23 values were the highest for all samples, indicating that fixed water was the dominant status in the gel system. This was attributed to the higher WHC of the gel network formed by polysaccharide-protein interactions (Zhang et al., 2021 ). At the same concentration of polysaccharides, A 23 values of samples with addition of XG were greater than the other samples. This was due to the stronger electrostatic interaction between XG and WPI, which weakened the water mobility water (Wang et al., 2021 ). Figure 6 showed the hydrogen proton density distribution. As the hydrogen proton density increased, the color image was yellower and brighter. Because A 23 of all samples were more than 90%, the main visible intensity in image was the density of fixed water in gel network. As shown in Fig. 6 , the visible intensity of sample with addition of GA increased with the increasing concentration of polysaccharides, while the visible intensity of samples with addition of GG, XG and LBG increased first and then decreased with the increasing concentration of polysaccharides. The results were consitent with the trend of A 2 . Moreover, structural integrity inside of the printing sample was also obtained from the images of hydrogen proton density distribution. Printed samples with 1% polysaccharides showed uneven water distribution, low viscosity of extruded lines and collapse of structure. With the increase of polysaccharide concentration, samples with addition of GG, LBG and GA showed sharper lines and more uniform moisture distribution. Samples with 9% of GG and LBG were printed failure with irregular internal lines. Sample with addition of XG was too viscous, causing the internal structure to stick, and the internal lines were not visible. 4. Conclusions In this research, we developed WPI emulsion gels suitable for 3D printing β- carotene-rich food. The study meticulously examined the impact of various polysaccharides and their concentrations on the rheological properties, printability, water distribution characteristics of the gels. The results showed that WPI emulsion gels with higher concentration of polysaccharide exhibited a larger mechanical strength, a higher self-supporting capabilities and a greater resistance to deformation. These attributes enabled the gels to swiftly regain their mechanical properties post-extrusion, subsequently allowing them to be stacked into precise structural forms. When the polysaccharide concentration was the same, neutral polysaccharide can improve rheological properties of WPI emulsion gels, and the mechanical strength and deformation resistance of samples were better than those with anionic polysaccharide. The WHC and gel strength of the WPI emulsion gels were increased with the increase of polysaccharide concentration, while the mobility of water molecules within the system was reduced. Among them, XG increased the WHC of WPI emulsion gel, leading to its harder extrusion and poor 3D printing performance. Notably, the 3D printability, printing accuracy and stability of WPI emulsion gels were optimized when the concentrations of GG, LBG and GA were 7%. The results lay a substantive groundwork for expanding the material application of 3D printing functional foods. Declarations CRediT authorship contribution statement Ming Li: Conceptualization, Methodology, Software, Validation, Formal analysis, Writing. Lei Feng: Investigation, Formal analysis, Funding acquisition. Zhuqing Dai: Validation. Dajing Li: Conceptualization, Supervision, Validation. Zhongyuan Zhang: Validation. Cunshan Zhou: Validation. Dongxing Yu: Validation. Declaration of Competing Interest All of co-authors declare that they have no conflict of interest. Funding information We acknowledgment the financial support by the National Nature Science Foundation of China (No. 32102001) and National Key R&D Program of China (No. 2022YFF1102000), which have enabled us to carry out this study. 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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. Food Hydrocolloids, 74 , 219-226. https://doi.org/10.1016/ j.foodhyd.2017.08.015 Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 23 May, 2024 Reviews received at journal 21 May, 2024 Reviewers agreed at journal 20 May, 2024 Reviews received at journal 18 May, 2024 Reviewers agreed at journal 18 May, 2024 Reviewers invited by journal 11 May, 2024 Editor assigned by journal 09 May, 2024 Submission checks completed at journal 09 May, 2024 First submitted to journal 06 May, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4379847","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":303943676,"identity":"c7677893-6d0f-41c0-8fcd-18521a3eb84f","order_by":0,"name":"Ming Li","email":"","orcid":"","institution":"Jiangsu Academy of Agricultural Sciences","correspondingAuthor":false,"prefix":"","firstName":"Ming","middleName":"","lastName":"Li","suffix":""},{"id":303943677,"identity":"6ca9c283-1326-4dab-9e49-d0f8e8e698a3","order_by":1,"name":"Lei Feng","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAsUlEQVRIiWNgGAWjYBAC9naGBCBlw8PP3kCkFp7DYC1pMpI9B4jXAgKHbQxuOBCrhZnh4Ycff87zMNxgYPzwMYc4LcmSvW23eRhnNzBLztxGhBZ7ZoYECd6G2zzMMgfYmHmJ0QKy5eefP+d42CQSiNeSJs3DdoCHhyQt1rJtyTwSPAebifMLD3tP8s03f+zs7Y83H/zwkRgtQE0JUAZjA1HqgYD9ALEqR8EoGAWjYKQCALWtMF8SAin1AAAAAElFTkSuQmCC","orcid":"","institution":"Jiangsu Academy of Agricultural Sciences","correspondingAuthor":true,"prefix":"","firstName":"Lei","middleName":"","lastName":"Feng","suffix":""},{"id":303943678,"identity":"064407f3-7d99-4e79-8735-8e21f8334a20","order_by":2,"name":"Zhuqing Dai","email":"","orcid":"","institution":"Jiangsu Academy of Agricultural Sciences","correspondingAuthor":false,"prefix":"","firstName":"Zhuqing","middleName":"","lastName":"Dai","suffix":""},{"id":303943679,"identity":"804ad885-768d-4681-b141-fb713b060d3b","order_by":3,"name":"Dajing Li","email":"","orcid":"","institution":"Jiangsu Academy of Agricultural Sciences","correspondingAuthor":false,"prefix":"","firstName":"Dajing","middleName":"","lastName":"Li","suffix":""},{"id":303943680,"identity":"4ace0e76-68b5-4a2f-9f17-a2084e4d2718","order_by":4,"name":"Zhongyuan Zhang","email":"","orcid":"","institution":"Jiangsu Academy of Agricultural Sciences","correspondingAuthor":false,"prefix":"","firstName":"Zhongyuan","middleName":"","lastName":"Zhang","suffix":""},{"id":303943681,"identity":"e1e3df0d-e96f-4b94-9794-7e082926ee06","order_by":5,"name":"Cunshan Zhou","email":"","orcid":"","institution":"Jiangsu University","correspondingAuthor":false,"prefix":"","firstName":"Cunshan","middleName":"","lastName":"Zhou","suffix":""},{"id":303943682,"identity":"834fa077-0a3e-41be-a8cd-474d5d07c76a","order_by":6,"name":"Dongxing Yu","email":"","orcid":"","institution":"Shanghao Biotech Co., Ltd","correspondingAuthor":false,"prefix":"","firstName":"Dongxing","middleName":"","lastName":"Yu","suffix":""}],"badges":[],"createdAt":"2024-05-07 03:08:43","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4379847/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4379847/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":56809608,"identity":"9ebea688-bb9c-4fd1-944b-a900c4f2a03f","added_by":"auto","created_at":"2024-05-20 18:51:30","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":1231428,"visible":true,"origin":"","legend":"\u003cp\u003eApparent viscosity of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e","description":"","filename":"floatimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/a3fe17f6d06df512060a40f4.jpeg"},{"id":56810877,"identity":"fdc77c4c-23ec-41e6-82d4-d51f8fed1c11","added_by":"auto","created_at":"2024-05-20 18:59:30","extension":"jpeg","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":5514140,"visible":true,"origin":"","legend":"\u003cp\u003eStorage modulus (G'), loss modulus (G″) and the average loss tangent (tan δ = G″/G′) of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e","description":"","filename":"floatimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/8add5b25af64deb2d94d4d49.jpeg"},{"id":56812024,"identity":"e41e6bc1-f0f5-4d18-8c01-fabeb9481d46","added_by":"auto","created_at":"2024-05-20 19:07:30","extension":"jpeg","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":1426669,"visible":true,"origin":"","legend":"\u003cp\u003eCreep recovery curve of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e","description":"","filename":"floatimage3.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/e381ade64c3c4d090ba4fb43.jpeg"},{"id":56809613,"identity":"35b17ec4-5d5f-4989-9222-8c1f26725931","added_by":"auto","created_at":"2024-05-20 18:51:31","extension":"jpeg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":3235314,"visible":true,"origin":"","legend":"\u003cp\u003eWater holding capacity and Gel strength of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e","description":"","filename":"floatimage4.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/c233bb77e0ccdf0b619a5cff.jpeg"},{"id":56809612,"identity":"909f2060-5e52-4f14-96d3-a0ba1d91bd1b","added_by":"auto","created_at":"2024-05-20 18:51:30","extension":"jpeg","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":213427,"visible":true,"origin":"","legend":"\u003cp\u003ePrinted geometry of WPI emulsion gels by adding different polysaccharides and concentrations. a: GG; b: LBG; c: XG; d: GA\u003c/p\u003e","description":"","filename":"floatimage5.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/d29cd41fa987af209929a246.jpeg"},{"id":56809609,"identity":"8c60f325-6ee0-4991-a635-4d1c6379c6fc","added_by":"auto","created_at":"2024-05-20 18:51:30","extension":"jpeg","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":1937092,"visible":true,"origin":"","legend":"\u003cp\u003eProton density weighted images of WPI emulsion gels by adding different polysaccharides and concentrations. a: GG; b: LBG; c: XG; d: GA\u003c/p\u003e","description":"","filename":"floatimage6.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/e0d659644303f65ae83c700e.jpeg"},{"id":56812479,"identity":"37de37ff-a5fb-4288-89c6-7ebcb8648d46","added_by":"auto","created_at":"2024-05-20 19:15:36","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":14608614,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4379847/v1/d114c1e9-0c70-4687-9a93-b52c7048c9a6.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eExtrusion-based 3D printing technology refers to the continuous extrusion of molten or slurry materials from moving nozzle and adhesion to previously printed material layers, which are eventually printed and shaped in layers with the knowledge of model data (Zhu et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2019\u003c/span\u003e). Due to its simple principle and equipment structure, low cost and easy operation, good compatibility with traditional ingredients and wide range of application, this technology is the most widely used 3D printing technology in the food industry (Liu et al., \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Chocolate, minced meat, dough and cream had been used for extrusion 3D printing (Liu et al., \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). Gel-forming extrusion is a very important method of extrusion 3D printing techniques and now widely used in food field (Yang et al., \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Although this technique has been used to print various food materials, it is difficult to print food products with complex shapes and delicate structures because the materials lack the necessary rheological property (Liu et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Hydrocolloids were added to minced fish for adjusting rheological properties of materials, so as to be suitable for printing (Wang et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Liu et al. (\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) conducted study on 3D printing using mashed potatoes and added appropriate amount of potato starch to improve the rheological properties of mashed potatoes well and make the print pattern much more accurate.\u003c/p\u003e \u003cp\u003eEmulsion gel has a three-dimensional network structure with viscoelastic rheological behavior, which can effectively trap water and oil droplets (Zhang et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). It has the advantages of structural stability, adjustable viscoelasticity, and stable loading of functional substances (Hou et al., \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Due to the unique structural property and mechanical characteristic of emulsion gel, using it for 3D printing can not only ensure the taste of food but also meet the demand for nutrients (Li et al., \u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Whey protein isolate (WPI) is a protein obtained from whey by concentration, separation and purification. WPI has rich amino acids, high nutritional value, and it is easily absorbed and utilized after entering the body. WPI offers a wide range of functional properties such as gelling, foaming, emulsifying and film forming properties. WPI has both hydrophilic and hydrophobic groups, making it a good surfactant and emulsion stabilizer. WPI can also interact with polysaccharides to form nanogel complexes that can be used in various food systems. Zhang et al. (\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) study on astaxanthin encapsulated in a composite gel of whey protein and linseed gum showed that its encapsulation efficiency, stability and bioavailability were significantly improved.\u003c/p\u003e \u003cp\u003ePolysaccharides are polymers consisting of multiple monosaccharides linked by glycosidic bonds. They mainly have thickening, gelling and gelation effects. The interaction between polysaccharide and protein can improve the stability of food emulsions and gels. However, there was a different mechanism of gel formation between the different polysaccharide and protein, resulting in different gelling and thickening effects (Huang et al., \u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). Guar gum (GG) is a macromolecular polysaccharide with white to yellowish-white appearance, obtained from the endosperm of Cyamopsis tetragonolobus. It is mainly used in food industry as a thickener and stabilizer to regulate the elasticity (Sharma et al., \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Lei et al. (\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) investigated the rheological properties and microstructure of alginate-guar gum composite gel, and showed that GG enhanced the network structure of gel and attenuated the frequency dependence. Locust bean gum (LBG) is a neutral polysaccharide with a high solubility and viscosity, which can be used as a gelling agent to improve texture and rheology in food systems (Barak, \u0026amp; Mudgil, \u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2014\u003c/span\u003e). Xanthan gum (XG) is a complex microbial extracellular polysaccharide, its three-dimensional structure is responsible for a good thickening, emulsifying and stabilizing property (Garc\u0026iacute;a-Ochoa et al., \u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e2000\u003c/span\u003e). XG could reduce the oil droplet aggregation and flocculation of soybean isolate protein in the emulsion gel during freeze-thaw process (Yu et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Gum arabic (GA) is an anionic polysaccharide containing calcium, potassium, and sodium salts, as well as small amounts of protein (Niu et al., \u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Zhang et al. (\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e2019\u003c/span\u003e) found emulsions prepared from WPI, calcium and GA increased the stability of resveratrol.\u003c/p\u003e \u003cp\u003eIn this study, emulsion gels loaded with \u003cem\u003eβ\u003c/em\u003e-carotene for 3D printing were constructed using WPI, medium chain triglycerides (MCT) and different polysaccharides. The effects of GG, LBG, XG and GA concentrations on the rheological properties, 3D printing performances and moisture distribution characteristics of emulsion gels were investigated.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e \u003ch2\u003e2.1 Materials\u003c/h2\u003e \u003cp\u003eWPI (with purity\u0026thinsp;\u0026gt;\u0026thinsp;80%), MCT, GG, GA and XG were supplied by Yuanye Biological Technology Co., Ltd. (Shanghai, China). LBG was supplied by Shanghai Aladdln Biochemical Technology Co., Ltd. (Shanghai, China). \u003cem\u003eβ\u003c/em\u003e-carotene (with purity\u0026thinsp;\u0026gt;\u0026thinsp;96%) was obtained from Bioroyee Biotechnology Co., Ltd. (Beijing, C hina).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.2 Emulsion gel loaded with \u003cem\u003eβ\u003c/em\u003e-carotene Preparation\u003c/h2\u003e \u003cp\u003eMCT containing dissolved \u003cem\u003eβ\u003c/em\u003e-carotene was obtained with ultrasonic equipment at 60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u0026deg;C for 20 min. Aqueous solution was obtained by dissolving WPI with 0.02 M of PBS (pH 7.0), and then thoroughly mixed with MCT at 9000 rpm for 90 s to formed a crude emulsion. The WPI emulsion was obtained with a LM20-0196 microfluidzer (Microfluidics, Boston, US) at 18000 psi for 2 passes. GG, LBG, XG and GA were slowly added to the emulsions and then stirred for 3 min, respectively, at concentrations of 1%, 3%, 5%, 7% and 9%. The emulsion gel was produced at 90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.5\u0026deg;C of water bath for 30 min and 4\u0026deg;C of refrigerator for 4 h.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.3 Measurements of rheological properties\u003c/h2\u003e \u003cp\u003eRheological measurement of samples was evaluated using a HR10 rheometer (TA Instruments, Newcastle, US). The steady-state shear test was performed in the range of 1-200 1/s. A parallel plate with a diameter of 40 mm and a gap of 1 mm was selected. The Power law model was applied to fit the curve of apparent viscosity changing with shear rates, as shown in equations (1) (Khalesi et al., \u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2019\u003c/span\u003e).\u003cdiv id=\"Equa\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e\n$$\\begin{array}{c}\\text{\u0026tau;}\\text{=}{\\text{k(\u0026gamma;)}}^{\\text{n}}\\#\\left(\\text{1}\\right)\\end{array}$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003cp\u003eWhere τ is apparent viscosity, Pa, K is consistency factor, Pa\u0026middot;s\u003csup\u003en\u003c/sup\u003e, γ is shear rate, s\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e; n is flowed behavior index.\u003c/p\u003e \u003cp\u003eDynamic frequency sweep test was carried out in the range of 1-100 rad/s at a strain of 0.1%. The storage modulus (G'), loss modulus (G\") and loss tangent (tan δ\u0026thinsp;=\u0026thinsp;G\"/G') changed with frequency were recorded.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.4 Creep recovery\u003c/h2\u003e \u003cp\u003eCreep recovery test was used at a constant stress of 7.985 Pa, and the stress was removed after 2 min (Bi et al., \u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e2017\u003c/span\u003e). The creep recovery curve was recorded and fitted with the Maxwell-Voigt model, as shown in equations (2) and (3). All measurements were carried out at 25\u0026deg;C.\u003cdiv id=\"Equb\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equb\" name=\"EquationSource\"\u003e\n$$\\begin{array}{c}{\\text{J}}_{\\left(\\text{t}\\right)}\\text{=}\\frac{\\text{1}}{{\\text{G}}_{\\text{0}}}\\text{+}\\frac{\\text{1}}{{\\text{G}}_{\\text{1}}}\\left(\\text{1-}{\\text{e}}^{{\\text{-}}_{\\text{\u0026lambda;}}^{\\text{t}}}\\right)\\text{+}\\frac{\\text{1}}{{\\text{\u0026micro;}}_{\\text{0}}}\\#\\left(\\text{2}\\right)\\end{array}$$\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Equc\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equc\" name=\"EquationSource\"\u003e\n$$\\begin{array}{c}\\text{\u0026lambda;}\\text{=}{\\text{\u0026micro;}}_{\\text{0}}\\text{/}{\\text{G}}_{\\text{1}}\\#\\left(\\text{3}\\right)\\end{array}$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003cp\u003eWhere J is creep flexibility, 1/Pa, G\u003csub\u003e0\u003c/sub\u003e is instantaneous elastic modulus, Pa, G\u003csub\u003e1\u003c/sub\u003e is delayed elastic modulus, Pa, \u0026micro;\u003csub\u003e0\u003c/sub\u003e is viscosity part of Newtonian element, Pa\u0026middot;s\u003csup\u003e\u0026minus;\u0026thinsp;1\u003c/sup\u003e, λ is delay time\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.5 Water holding capacity (WHC)\u003c/h2\u003e \u003cp\u003eWHC was determined according to a previously reported method by Wang et al. (\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) with minor modifications. The WPI emulsion gels (1 g) were centrifuged at 5000 r/min for 15 min at 25\u0026deg;C. WHC was calculated as the percentage of post-centrifugation gel weight relative to pre-centrifugation gel weight.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.6 Gel strength\u003c/h2\u003e \u003cp\u003eA CT3 texture analyzer (Brookfield Engineering Laboratories, INC. Middleboro Massachusetts, USA) was used to measured gel strength based on the method described by Zhang et al. (\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). TA5 cylindrical probe was used. Compression deformation and test speed were 50% and 1 mm/s, respectively.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.7 Printing\u003c/h2\u003e \u003cp\u003eA 3D printer (Shiyin Co. Ltd, Hangzhou, China) was used to printing experiment. Set up a cylindrical model (20 mm \u0026times; 10 mm, diameter \u0026times; height) with bottom fill of 100%, internal and top fill of 50%. In our study, nozzle diameter was 0.84 mm, printing speed was 15 mm/s, and printing temperature was 25\u0026deg;C, respectively.\u003c/p\u003e \u003cp\u003ePrinting accuracy was determined by the deviation of diameter and height between printed samples with models. Printing stability was determined by the deviation of diameter and height of printed samples after a certain time.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec10\" class=\"Section2\"\u003e \u003ch2\u003e2.8 Moisture distribution\u003c/h2\u003e \u003cp\u003eThe relaxation time T\u003csub\u003e2\u003c/sub\u003e of WPI emulsion gels was determined using LF-NMR (Niumag Co. Ltd, Suzhou, China). The relaxation time T\u003csub\u003e2\u003c/sub\u003e was recorded by Carr-Purecll-Meiboom-Gill. The moistrue distribution of emulsion gels was determined using magnetic resonance imaging (MRI). The parameters were FOV: 100 mm \u0026times; 100 mm, slice width 3.0 mm, slice gap 2.0 mm, TE 20 ms, TR 500 ms.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section2\"\u003e \u003ch2\u003e2.9 Statistical analysis\u003c/h2\u003e \u003cp\u003eDuncan\u0026rsquo;s test was used to determine the significance of difference at 95% confidence (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) using software SPSS 17.0. Three replicates were tested. All data was expressed as means\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviations..\u003c/p\u003e \u003c/div\u003e"},{"header":"3. Results and discussion","content":"\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003e3.1 Rheological properties of WPI emulsion gels\u003c/h2\u003e \u003cdiv id=\"Sec14\" class=\"Section3\"\u003e \u003ch2\u003e3.1.1 Static rheological property\u003c/h2\u003e \u003cp\u003eDuring 3D printing, the print material should possess shear-thinning properties to facilitate smooth extrusion through the nozzle. Figure\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e demonstrates the apparent viscosity of gel samples. The results indicated that the apparent viscosity of all samples decreased with the increase of shear rate, suggesting that WPI emulsion gels were pseudoplastic fluids with a shear thinning behavior. Chang et al. (\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2014\u003c/span\u003e) investigated that emulsion gels formed from soybean protein isolate and hydrocolloids exhibited a shear thinning behavior. The result was the same as our experiment. This might be due to the fact that protein molecules tended to flow in the direction of gradual extension during the continuous application of shear force to emulsion gel, so that cross-linking between residues was reduced and leaded to decrease in apparent viscosity (Xu et al., \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). The apparent viscosity of WPI emulsion gels showed an overall increasing trend with increasing polysaccharide concentration at the same shear rate. Among them, when the concentration was the same, the apparent viscosity values of gel samples with addition of XG and GA were smaller. Yu et al. (\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) investigated that the apparent viscosity of potato starch gels with LBG was significantly higher than that of starch gels with XG. It was because the presence of a large number of hydroxyl groups in the main chain of GG and LBG, which combined with water molecules to form hydrogen bonds, thereby increasing the apparent viscosity of system (Yu et al., \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2022\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThe apparent viscosity were fitted using the Power Law model (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). In this model, K represents the consistency coefficient of the emulsion gel, which reflects its viscosity. n is the flow behavior index, which reflects its fluidity. n less than 1 means the gel was a pseudoplastic fluid. The results showed that the R\u003csub\u003e2\u003c/sub\u003e values of all samples were in the range of 0.947\u0026ndash;0.999, i.e., the power law model could well fit the rheological characteristic curves of gel samples. The flow coefficients n of all samples were less than 1 (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e), which indicated that WPI emulsion gels with different polysaccharides additions exhibited a shear-thinning behavior. The consistency coefficient K increased with increasing polysaccharide concentration, which showed that tighter cross-links were formed between the polysaccharide and WPI and larger apparent viscosity values of gels were obtained. Moreover, the K values of WPI emulsion gels with addition of GA and XG were lower than those of LBG and GG as the same concentration of polysaccharide. It was consistent with the result of apparent viscosity (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) (Chang et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2014\u003c/span\u003e; Tang et al., \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003ePower law parameters (K, n) of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePolysaccharide\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConcentration/%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eK\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003en\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eR\u0026sup2;\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eGG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e224.927\u0026thinsp;\u0026plusmn;\u0026thinsp;15.707\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.954\u0026thinsp;\u0026plusmn;\u0026thinsp;0.021\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.997\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1133.312\u0026thinsp;\u0026plusmn;\u0026thinsp;62.563\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.997\u0026thinsp;\u0026plusmn;\u0026thinsp;0.012\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.993\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e3013.244\u0026thinsp;\u0026plusmn;\u0026thinsp;477.663\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.090\u0026thinsp;\u0026plusmn;\u0026thinsp;0.040\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.967\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e4259.064\u0026thinsp;\u0026plusmn;\u0026thinsp;648.720\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.054\u0026thinsp;\u0026plusmn;\u0026thinsp;0.044\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.972\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e10694.730\u0026thinsp;\u0026plusmn;\u0026thinsp;1807.536\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.213\u0026thinsp;\u0026plusmn;\u0026thinsp;0.035\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.964\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eLBG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e212.846\u0026thinsp;\u0026plusmn;\u0026thinsp;7.283\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.949\u0026thinsp;\u0026plusmn;\u0026thinsp;0.007\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.998\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e949.697\u0026thinsp;\u0026plusmn;\u0026thinsp;27.349\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.964\u0026thinsp;\u0026plusmn;\u0026thinsp;0.010\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.998\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e2201.043\u0026thinsp;\u0026plusmn;\u0026thinsp;190.584\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.011\u0026thinsp;\u0026plusmn;\u0026thinsp;0.023\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.986\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e5834.045\u0026thinsp;\u0026plusmn;\u0026thinsp;1303.105\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.164\u0026thinsp;\u0026plusmn;\u0026thinsp;0.053\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.947\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e6650.062\u0026thinsp;\u0026plusmn;\u0026thinsp;1589.816\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.112\u0026thinsp;\u0026plusmn;\u0026thinsp;0.066\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.956\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eXG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e126.319\u0026thinsp;\u0026plusmn;\u0026thinsp;1.433\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.901\u0026thinsp;\u0026plusmn;\u0026thinsp;0.003\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e247.458\u0026thinsp;\u0026plusmn;\u0026thinsp;34.898\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.852\u0026thinsp;\u0026plusmn;\u0026thinsp;0.037\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.970\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e403.637\u0026thinsp;\u0026plusmn;\u0026thinsp;74.874\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.925\u0026thinsp;\u0026plusmn;\u0026thinsp;0.040\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.930\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e357.686\u0026thinsp;\u0026plusmn;\u0026thinsp;47.856\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.770\u0026thinsp;\u0026plusmn;\u0026thinsp;0.040\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.962\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e560.149\u0026thinsp;\u0026plusmn;\u0026thinsp;112.651\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.803\u0026thinsp;\u0026plusmn;\u0026thinsp;0.059\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.957\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eGA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e84.855\u0026thinsp;\u0026plusmn;\u0026thinsp;1.744\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.912\u0026thinsp;\u0026plusmn;\u0026thinsp;0.004\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e370.976\u0026thinsp;\u0026plusmn;\u0026thinsp;7.557\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.946\u0026thinsp;\u0026plusmn;\u0026thinsp;0.005\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e757.601\u0026thinsp;\u0026plusmn;\u0026thinsp;17.315\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-0.982\u0026thinsp;\u0026plusmn;\u0026thinsp;0.005\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1606.239\u0026thinsp;\u0026plusmn;\u0026thinsp;143.393\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.035\u0026thinsp;\u0026plusmn;\u0026thinsp;0.020\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.988\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1664.319\u0026thinsp;\u0026plusmn;\u0026thinsp;164.219\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.004\u0026thinsp;\u0026plusmn;\u0026thinsp;0.027\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c5\"\u003e \u003cp\u003e0.984\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec15\" class=\"Section3\"\u003e \u003ch2\u003e3.1.2 Dynamic rheological property\u003c/h2\u003e \u003cp\u003e3D printing materials should have sufficient mechanical strength to support structural stability of the layer-by-layer stacking (Liu et al., \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). Dynamic viscoelasticity can indicate the self-supporting properties of extruded material, where G' reflects the mechanical strength of material, and G\" reflects the ability of material to resist flow when stressed (Guo et al., \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). The G' values of WPI emulsion gels tended to increase with increase of polysaccharide concentration as the same angular frequency (Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003ea-\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003ed). With increase of angular frequency, G' of all samples increased. It showed that mechanical strength and self-supporting ability were better in WPI emulsion gel at a higher polysaccharide concentration. In addition, when polysaccharide concentrations were the same, the G' values of gel samples with addition of GA and XG were smaller, in which WPI emulsion gels with addition of XG had the smallest G' value, i.e., WPI emulsion gels with addition of LBG and GG had the larger mechanical strength, while the WPI emulsion gel with addition of XG had the least mechanical strength. This was due to that GG and LBG had numerous hydrophobic/hydrophilic groups, which interacted with WPI and thus increased the G' values. Zhang et al. (\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2018\u003c/span\u003e) also found that GG increased the G' values of lotus starch gels more than XG.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eFigure\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e(e-h) showed G\" values of WPI emulsion gels. With the gradual increase of polysaccharide concentration, the trends of G\" of WPI emulsion gel were varied. The trends of G\" values of WPI emulsion gels with addition of XG and GA were consistent with that of G', and G\" values increased with the increase of angular frequency that showing an obvious frequency dependence. When the concentrations of GG and LBG were 1% and 3%, the G\" values of WPI emulsion gels increased with the increase of angular frequency. When the concentrations of GG and LBG were higher than 5%, the G\" values of WPI emulsion gels gradually decreased with the increase of angular frequency. This might because the interaction between proteins and polysaccharides could promote gel solidification at higher concentrations of GG and LBG, resulting a mildly decreasing curve of G\". Renard et al. (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2006\u003c/span\u003e) found similar results when studying mixtures of casein and guar gum.\u003c/p\u003e \u003cp\u003eDynamic loss tangents (tan δ\u0026thinsp;=\u0026thinsp;G\u0026Prime;/G\u0026prime;) reflects the viscoelasticity of material. Figure\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e(i-l) showed tan δ values of WPI emulsion gels. For all samples, G' was much larger than G\", i.e., the tan δ values was less than 1. Moreover, and the tan δ values of WPI emulsion gels gradually decreased with increasing polysaccharide concentration. The results showed that WPI emulsion gel exhibited a solid elastic property and the elasticity of WPI emulsion gel increased with increasing polysaccharide concentration. The tan δ values of WPI emulsion gels decreased significantly (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with increasing concentrations of GG and LBG. The difference in tan δ values of WPI emulsion gels added with 3%, 5% and 7% of XG was not significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05). The difference in tan δ values of WPI emulsion gels added with 5% and 7% of GA was not significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05). A low tan δ values helps material to maintain stable shape after printing, however, too low a tan δ values can lead to difficulty in extruding the material during printing process, resulting in filament breakage and affecting the printability (Du et al., \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e2021\u003c/span\u003e; Liu et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). As the same concentrations of polysaccharide, the tan δ values of WPI emulsion gels with addition of XG were smaller. This might because the electrostatic interaction between WPI and XG leaded to aggregation and made the gel exhibiting more solid state properties (Sadahira et al., \u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e2014\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003e3.2 Creep recovery of WPI emulsion gels\u003c/h2\u003e \u003cp\u003eCreep recovery can be used to evaluate the deformation resistance of gel (Shahbazi et al., \u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Figure\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e showed the results of WPI emulsion gels with addition of different polysaccharides and concentrations on the creep recovery properties. WPI emulsion gel showed a rapid increase of strain with the extention of time under the applied stress, and exhibited a slow decrease and gradual leveling off of strain when the stress was removed. The strain of WPI emulsion gels decreased with increasing polysaccharide concentrations, indicating that increasing polysaccharide concentrations strengthened the network structure of gel. It had been shown that lower strain peak indicated lower fluidity of the material (Shahbazi et al.,2021). The peak strain of WPI emulsion gels decreased with increasing polysaccharide concentrations, indicating that the fluidity of WPI emulsion gels decreased with increasing polysaccharide concentrations. It was consistent with the results of the flow behavior index n in apparent viscosity. Among them, the peak strain of WPI emulsion gel with addition of GA was larger, especially at low concentration of addition, indicating that WPI emulsion gel with addition of GA had a larger fluidity. On the contrary, WPI emulsion gel with addition of XG had a lower fluidity.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eThe results fitted by the Maxwell Voigt model were showed in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. There were good fitting results (R\u0026sup2; \u0026gt; 0.949) of all for WPI emulsion gels except sample added with 1% of XG. The low fitting result was found in the sample added with 1% of XG, and the higher fitting results were obtained in the samples added with 3\u0026ndash;9% of XG (R\u0026sup2; \u0026gt; 0.979). The results showed that the transient elasticity G\u003csub\u003e0\u003c/sub\u003e was greater than the delayed elasticity G\u003csub\u003e1\u003c/sub\u003e, indicating that transient elasticity of WPI emulsion gels were greater than delayed elasticity and viscous flow strain. The \u0026micro;\u003csub\u003e0\u003c/sub\u003e values of all samples increased gradually with increasing polysaccharide concentrations. The G\u003csub\u003e0\u003c/sub\u003e values also increased with the increase of polysaccharide concentrations, indicating that the higher transient elasticity and viscosity of WPI emulsion gels were showed and the higher deformation resistances were obtained. Some studies on the creep recovery of soybean isolate protein gels by acacia bean gum found the similar trend (Bi et al., 2020). This might because the increase of polysaccharide concentration increased probability of linkages between molecular chains. It resulted in the formation of stronger network structure in emulsion gel and leaded to increased resistance to deformation of gel.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eMaxwell Voigt parameters (G\u003csub\u003e0\u003c/sub\u003e, G\u003csub\u003e1\u003c/sub\u003e, λ, and \u0026micro;\u003csub\u003e0\u003c/sub\u003e) of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"7\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003ePolysaccharide\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eConcentration/%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eG\u003csub\u003e0\u003c/sub\u003e (MPa)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eG\u003csub\u003e1\u003c/sub\u003e (MPa)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eλ (s)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u0026micro;\u003csub\u003e0\u003c/sub\u003e (MPa\u0026middot;s)\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eR\u0026sup2;\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eGG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1.628\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.123\u0026thinsp;\u0026plusmn;\u0026thinsp;0.003\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.058\u0026thinsp;\u0026plusmn;\u0026thinsp;0.005\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.241\u0026thinsp;\u0026plusmn;\u0026thinsp;0.006\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.954\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e2.297\u0026thinsp;\u0026plusmn;\u0026thinsp;0.111\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.828\u0026thinsp;\u0026plusmn;\u0026thinsp;0.062\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e0.824\u0026thinsp;\u0026plusmn;\u0026thinsp;0.142\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e9.561\u0026thinsp;\u0026plusmn;\u0026thinsp;0.374\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.949\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e4.115\u0026thinsp;\u0026plusmn;\u0026thinsp;0.069\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e1.441\u0026thinsp;\u0026plusmn;\u0026thinsp;0.065\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e7.742\u0026thinsp;\u0026plusmn;\u0026thinsp;0.650\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e42.300\u0026thinsp;\u0026plusmn;\u0026thinsp;0.968\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.995\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e7.935\u0026thinsp;\u0026plusmn;\u0026thinsp;0.036\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e2.236\u0026thinsp;\u0026plusmn;\u0026thinsp;0.270\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e9.717\u0026thinsp;\u0026plusmn;\u0026thinsp;1.533\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e94.311\u0026thinsp;\u0026plusmn;\u0026thinsp;8.395\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.968\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e15.748\u0026thinsp;\u0026plusmn;\u0026thinsp;0.231\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e6.022\u0026thinsp;\u0026plusmn;\u0026thinsp;0.385\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e5.710\u0026thinsp;\u0026plusmn;\u0026thinsp;0.496\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e207.581\u0026thinsp;\u0026plusmn;\u0026thinsp;10.441\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.979\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eLBG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e-3.432\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-3.250\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e3.858\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.147\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.985\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1.180\u0026thinsp;\u0026plusmn;\u0026thinsp;0.042\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.282\u0026thinsp;\u0026plusmn;\u0026thinsp;0.008\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e14.733\u0026thinsp;\u0026plusmn;\u0026thinsp;0.708\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e9.912\u0026thinsp;\u0026plusmn;\u0026thinsp;0.111\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e3.219\u0026thinsp;\u0026plusmn;\u0026thinsp;0.096\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.945\u0026thinsp;\u0026plusmn;\u0026thinsp;0.024\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e13.713\u0026thinsp;\u0026plusmn;\u0026thinsp;0.645\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e39.036\u0026thinsp;\u0026plusmn;\u0026thinsp;0.491\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e5.940\u0026thinsp;\u0026plusmn;\u0026thinsp;0.186\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e1.473\u0026thinsp;\u0026plusmn;\u0026thinsp;0.044\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e16.783\u0026thinsp;\u0026plusmn;\u0026thinsp;0.778\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e108.518\u0026thinsp;\u0026plusmn;\u0026thinsp;2.722\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e10.458\u0026thinsp;\u0026plusmn;\u0026thinsp;0.316\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e1.129\u0026thinsp;\u0026plusmn;\u0026thinsp;0.019\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e20.177\u0026thinsp;\u0026plusmn;\u0026thinsp;0.499\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e126.930\u0026thinsp;\u0026plusmn;\u0026thinsp;2.600\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eXG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e-1.263\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-1.624\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e5.012\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e2.629\u0026thinsp;\u0026plusmn;\u0026thinsp;0.128\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e-0.411\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e0.577\u0026thinsp;\u0026plusmn;\u0026thinsp;0.018\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.369\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e8.462\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e46.255\u0026thinsp;\u0026plusmn;\u0026thinsp;2.695\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.979\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e0.993\u0026thinsp;\u0026plusmn;\u0026thinsp;0.026\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.773\u0026thinsp;\u0026plusmn;\u0026thinsp;0.029\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e8.714\u0026thinsp;\u0026plusmn;\u0026thinsp;0.029\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e87.523\u0026thinsp;\u0026plusmn;\u0026thinsp;4.652\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.981\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1.610\u0026thinsp;\u0026plusmn;\u0026thinsp;0.039\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.918\u0026thinsp;\u0026plusmn;\u0026thinsp;0.027\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e10.469\u0026thinsp;\u0026plusmn;\u0026thinsp;0.027\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e122.067\u0026thinsp;\u0026plusmn;\u0026thinsp;6.009\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.990\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1.870\u0026thinsp;\u0026plusmn;\u0026thinsp;0.042\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e1.184\u0026thinsp;\u0026plusmn;\u0026thinsp;0.034\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e9.631\u0026thinsp;\u0026plusmn;\u0026thinsp;0.034\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e156.879\u0026thinsp;\u0026plusmn;\u0026thinsp;7.492\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.990\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eGA\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e-4.426\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e-6.073\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e3.139\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e0.006\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e0.216\u0026thinsp;\u0026plusmn;\u0026thinsp;0.007\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.064\u0026thinsp;\u0026plusmn;\u0026thinsp;0.001\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e15.173\u0026thinsp;\u0026plusmn;\u0026thinsp;0.649\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e1.195\u0026thinsp;\u0026plusmn;\u0026thinsp;0.006\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e-1.726\u0026thinsp;\u0026plusmn;\u0026thinsp;0.000\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.194\u0026thinsp;\u0026plusmn;\u0026thinsp;0.006\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e7.196\u0026thinsp;\u0026plusmn;\u0026thinsp;0.564\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e6.385\u0026thinsp;\u0026plusmn;\u0026thinsp;0.089\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.995\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e1.321\u0026thinsp;\u0026plusmn;\u0026thinsp;0.032\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.421\u0026thinsp;\u0026plusmn;\u0026thinsp;0.010\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e17.658\u0026thinsp;\u0026plusmn;\u0026thinsp;0.697\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e17.718\u0026thinsp;\u0026plusmn;\u0026thinsp;0.197\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c3\"\u003e \u003cp\u003e2.307\u0026thinsp;\u0026plusmn;\u0026thinsp;0.052\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c4\"\u003e \u003cp\u003e0.694\u0026thinsp;\u0026plusmn;\u0026thinsp;0.014\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c5\"\u003e \u003cp\u003e17.659\u0026thinsp;\u0026plusmn;\u0026thinsp;0.620\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e \u003cp\u003e41.479\u0026thinsp;\u0026plusmn;\u0026thinsp;0.582\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"char\" char=\".\" colname=\"c7\"\u003e \u003cp\u003e0.999\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003e3.3 WHC of WPI emulsion gels\u003c/h2\u003e \u003cp\u003eWater holding capacity (WHC) reflects the ability of the gel to retain water. (Alakhrash et al., \u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e2016\u003c/span\u003e). Figure\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003ea showed WHC of gel samples with addition of different polysaccharides and concentrations. The trends of WHC values of gel with addition of GG, LBG and GA were increased first and then decreased with the increase of concentrations. The WHC values of WPI emulsion gel with addition of XG increased with the increase of concentration, but there was no significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) difference between 7% and 9% of samples. The results indicated that polysaccharide with a certain amount improved the WHC of gel (Ko\u0026ccedil; et al., \u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e2011\u003c/span\u003e). When the concentration of polysaccharide was a low level, the protein was still dominant in this system. The part of the protein space was squeezed, leading to the increase of network structure density and WHC. When the concentration of polysaccharide was too much, polysaccharide dominated the gel network, resulting in a discontinuous network and a weak WHC (Cortez-Trejo et al., \u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec18\" class=\"Section2\"\u003e \u003ch2\u003e3.4 Gel strength of WPI emulsion gels\u003c/h2\u003e \u003cp\u003eGel strength can reflect tightness of gel network structure. Figure\u0026nbsp;\u003cspan refid=\"Fig4\" class=\"InternalRef\"\u003e4\u003c/span\u003eb showed gel strength of gel samples with addition of different polysaccharides and concentrations. Gel strength of all samples increased significantly (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with increasing concentration. Zhao et al. (\u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) studied the effect of konjac glucomannan on soybean isolate protein gels and showed that gel strength of complexes increased as the konjac glucomannan concentration increased. This was because the increased of polysaccharide concentration promoted the interaction of adjacent protein molecules and increased tightness of gel matrix, thus increasing the gel strength (Yang et al., \u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). Moreover, when polysaccharide concentrations were the same, gel strength of WPI emulsion gels with addition of neutral polysaccharides (GG, LBG) were larger than those of anionic polysaccharides (GA, XG). It might be due to the fact that neutral polysaccharides have more binding sites with WPI, and two act sufficiently to lead to greater gel strength (Zhang et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec19\" class=\"Section2\"\u003e \u003ch2\u003e3.5 3D printing performance of WPI emulsion gels\u003c/h2\u003e \u003cp\u003eFigure\u0026nbsp;\u003cspan refid=\"Fig5\" class=\"InternalRef\"\u003e5\u003c/span\u003e showed 3D printing images of gel samples with addition of different polysaccharides and concentrations. As the polysaccharide concentration gradually increased, the printing performance of WPI emulsion gels gradually improved. When the concentration of polysaccharide was 1%, the lines of all samples were easily extruded. But these gels had lower mechanical properties, resulting in poor resolutions and collapsed structures of products. When the concentration of polysaccharide was 3%, all samples could be initially shaped, but the extruded lines were soft and adhered to each other, leading to depressions at the top of samples. When concentrations of polysaccharide were 5% and 7%, printing performances of WPI emulsion gels were both superior. Among them, printed samples of WPI emulsion gels with 7% of GG and LBG had smoother lines, clearer surface textures and higher product resolutions without depressions at the top of structure. However, when concentration of polysaccharide reached 9%, WPI emulsion gels with addition of GG, LBG, and XG were difficult to extrude, and the extruded lines were swelled and could not be adhered to each other, resulting in printing failure. Printed samples of WPI emulsion gel with addition of GA showed a better printing formability, but the surface of texture was blurred and lines were rough. From the results of rheological characteristics, it could be seen that the η, G' and G\" values of WPI emulsion gels were low and tan δ values were high when the concentration of polysaccharide was low. WPI emulsion gels had good fluidity and were easy to extrude, but their poor self-supporting ability, leading to poor printing formability. When the concentration of polysaccharide was 9%, WPI emulsion gels with addition of GG, LBG, and XG had high G' and G\" values, and low tan δ values. The gel strength was high and lines were difficult to extrude, resulting in printing failure.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003eTo further evaluate the 3D printing property of WPI emulsion gels, printing accuracy and stability were analyzed by calculating the dimensional deviation of design model from printed sample (Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e). The smaller deviation, the better print accuracy and stability. With the gradual increase of polysaccharide concentration, the deviation of printed samples from the model dimensions showed a trend of decreasing first and then increasing. It showed that printing accuracy increased first and then decreased. The deviation of printed sample with 1% of XG was the smallest (4.00%). Printed sample had the smallest deviation when concentration of GA was higher than 3%. Printed samples of WPI emulsion gels with 7% of GG and LBG showed smaller deviations of 1.02% and 1.42%, respectively. Minimum deviation (0.33%) was found in printed sample with 5% GA. In addition, all samples showed a gradual increase trend in dimensional deviation from the model as the time increased. It indicated that stability of all printed samples tended to decrease. In general, 3D printing property of WPI emulsion gel with 7% of polysaccharide was optimal with better printing performances, less than 5% of accuracy deviations and stability deviations.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003ePrinting accuracy and stability of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"9\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003ePolysaccharide\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eConcentration/%\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eAccuracy/%\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"6\" nameend=\"c9\" namest=\"c4\"\u003e \u003cp\u003eStability/%\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1 h\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2 h\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3 h\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4 h\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e5 h\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e6 h\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eGG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e11.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.64\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.99\u0026thinsp;\u0026plusmn;\u0026thinsp;1.04\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e6.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.84\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e8.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e10.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e11.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e11.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.73\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.68\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.28\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e6.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.54\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e7.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.46\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e8.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.33\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.38\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.22\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e5.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e6.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e14.43\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e9.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e13.84\u0026thinsp;\u0026plusmn;\u0026thinsp;0.55\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e14.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.42\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e15.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e15.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eLBG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e6.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.41\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e8.21\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e9.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e11.78\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e13.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e13.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e4.34\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e5.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e6.89\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e7.36\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e2.77\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e5.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e5.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.42\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e 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\u003cp\u003e5.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e5.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.83\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.16\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.39\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.60\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e0.85\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.15\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.35\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.29\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c9\"\u003e \u003cp\u003e1.52\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"9\"\u003eMeans within the same row with different superscripts differ significantly (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec20\" class=\"Section2\"\u003e \u003ch2\u003e3.6 Moisture distribution of WPI emulsion gels\u003c/h2\u003e \u003cp\u003eMoisture distribution properties are closely associated to structural and rheological features of matrix and directly influence the 3D printed product (Huang et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). As shown in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, there were three different peaks indicating that three water status ocurred in emulsion gel. T\u003csub\u003e21\u003c/sub\u003e (1\u0026ndash;10 ms) represented to the tightly bound water with gel matrix, T\u003csub\u003e22\u003c/sub\u003e (10\u0026ndash;40 ms) corresponded to surface water adsorbed and covered by the protein particles, T\u003csub\u003e23\u003c/sub\u003e (60\u0026ndash;300 ms) represented to the fixed water in gel network (Geng et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). According to Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, T\u003csub\u003e21\u003c/sub\u003e, T\u003csub\u003e22\u003c/sub\u003e and T\u003csub\u003e23\u003c/sub\u003e values of samples added with the same polysaccharide decreased with the increase of concentration. Among them, T\u003csub\u003e21\u003c/sub\u003e and T\u003csub\u003e22\u003c/sub\u003e for printed samples with 3%, 5%, 7% and 9% of GG had no significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) difference. The differences in T\u003csub\u003e21\u003c/sub\u003e of printed samples with addition of GA and LBG were no significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05). The differences in T\u003csub\u003e22\u003c/sub\u003e of printed samples with 5%, 7% and 9% of GA were no significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05). Material with a larger T\u003csub\u003e2\u003c/sub\u003e value was easier to extrude but had a poor printing stability. Conversely, material with a smaller T\u003csub\u003e2\u003c/sub\u003e value was more difficult to extrude and had a poor printability (Zhuang et al., \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Chen et al., \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). All samples had the largest T\u003csub\u003e2\u003c/sub\u003e at low concentrations of polysaccharides and the lowest T\u003csub\u003e2\u003c/sub\u003e at high concentrations of polysaccharides. This result was consistent with 3D printing characterization results. This suggested that the tighter gel network was structured with the polysaccharide concentration increased (Xu et al., \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e2023\u003c/span\u003e).\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eRelaxation time and normalized peak area of WPI emulsion gels by adding different polysaccharides and concentrations\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003ePolysaccharide\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eConcentration/%\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003eTime of relaxation/ms\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"3\" nameend=\"c8\" namest=\"c6\"\u003e \u003cp\u003eThe normalized peak area\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003eT\u003csub\u003e21\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003eT\u003csub\u003e22\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003eT\u003csub\u003e23\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003eA\u003csub\u003e21\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003eA\u003csub\u003e22\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003eA\u003csub\u003e23\u003c/sub\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eGG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e6.48\u0026thinsp;\u0026plusmn;\u0026thinsp;3.18\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e39.53\u0026thinsp;\u0026plusmn;\u0026thinsp;3.26\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e220.98\u0026thinsp;\u0026plusmn;\u0026thinsp;17.37\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e4.93\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e93.90\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.91\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e16.63\u0026thinsp;\u0026plusmn;\u0026thinsp;4.25\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e151.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.49\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e97.10\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.40\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e13.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1.07\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e132.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003csup\u003eabc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e96.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.60\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.67\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e13.93\u0026thinsp;\u0026plusmn;\u0026thinsp;4.24\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e114.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.46\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.45\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e96.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.53\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.37\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e14.39\u0026thinsp;\u0026plusmn;\u0026thinsp;3.17\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e100.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.44\u0026thinsp;\u0026plusmn;\u0026thinsp;0.34\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e96.23\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"4\" rowspan=\"5\"\u003e \u003cp\u003eLBG\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e1\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e34.59\u0026thinsp;\u0026plusmn;\u0026thinsp;5.29\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e200.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.01\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.76\u0026thinsp;\u0026plusmn;\u0026thinsp;0.44\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e95.29\u0026thinsp;\u0026plusmn;\u0026thinsp;0.67\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.44\u0026thinsp;\u0026plusmn;\u0026thinsp;1.39\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e17.22\u0026thinsp;\u0026plusmn;\u0026thinsp;2.63\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e151.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003csup\u003ebc\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e 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\u003cp\u003e93.54\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e3\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.92\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e31.32\u0026thinsp;\u0026plusmn;\u0026thinsp;2.46\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e183.48\u0026thinsp;\u0026plusmn;\u0026thinsp;15.11\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.95\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e3.41\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e95.65\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e5\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e3.30\u0026thinsp;\u0026plusmn;\u0026thinsp;1.46\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e20.87\u0026thinsp;\u0026plusmn;\u0026thinsp;4.28\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e151.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.70\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e97.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e7\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.47\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e15.79\u0026thinsp;\u0026plusmn;\u0026thinsp;3.24\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e138.79\u0026thinsp;\u0026plusmn;\u0026thinsp;11.43\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.33\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.79\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e96.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e9\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.56\u0026thinsp;\u0026plusmn;\u0026thinsp;1.00\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e21.68\u0026thinsp;\u0026plusmn;\u0026thinsp;3.02\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e132.19\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e1.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e1.15\u0026thinsp;\u0026plusmn;\u0026thinsp;0.12\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e97.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003ctfoot\u003e \u003ctr\u003e\u003ctd colspan=\"8\"\u003eMeans within the same row with different superscripts differ significantly (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/td\u003e\u003c/tr\u003e \u003c/tfoot\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eThe peak areas correspond to content of water in different status (Huang et al., \u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e2022\u003c/span\u003e). Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e showed that the A\u003csub\u003e21\u003c/sub\u003e values of all samples with same polysaccharides increased with increasing concentration and A\u003csub\u003e22\u003c/sub\u003e values decreased. The A\u003csub\u003e23\u003c/sub\u003e value of sample with addition of GA increased with increasing concentration of polysaccharide but the difference was not significant (p\u0026thinsp;\u0026gt;\u0026thinsp;0.05) at high concentrations. A\u003csub\u003e23\u003c/sub\u003e values of samples with addition of GG, XG and LBG increased first and then decreased with increasing the concentration of polysaccharides. The above results indicated that the addition of polysaccharides increased the proportion of bound water and fixed water in the gel, and decreased the proportion of surface water adsorbed and covered by the protein particles. Moreover, A\u003csub\u003e23\u003c/sub\u003e values were the highest for all samples, indicating that fixed water was the dominant status in the gel system. This was attributed to the higher WHC of the gel network formed by polysaccharide-protein interactions (Zhang et al., \u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e2021\u003c/span\u003e). At the same concentration of polysaccharides, A\u003csub\u003e23\u003c/sub\u003e values of samples with addition of XG were greater than the other samples. This was due to the stronger electrostatic interaction between XG and WPI, which weakened the water mobility water (Wang et al., \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eFigure\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e6\u003c/span\u003e showed the hydrogen proton density distribution. As the hydrogen proton density increased, the color image was yellower and brighter. Because A\u003csub\u003e23\u003c/sub\u003e of all samples were more than 90%, the main visible intensity in image was the density of fixed water in gel network. As shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig6\" class=\"InternalRef\"\u003e6\u003c/span\u003e, the visible intensity of sample with addition of GA increased with the increasing concentration of polysaccharides, while the visible intensity of samples with addition of GG, XG and LBG increased first and then decreased with the increasing concentration of polysaccharides. The results were consitent with the trend of A\u003csub\u003e2\u003c/sub\u003e. Moreover, structural integrity inside of the printing sample was also obtained from the images of hydrogen proton density distribution. Printed samples with 1% polysaccharides showed uneven water distribution, low viscosity of extruded lines and collapse of structure. With the increase of polysaccharide concentration, samples with addition of GG, LBG and GA showed sharper lines and more uniform moisture distribution. Samples with 9% of GG and LBG were printed failure with irregular internal lines. Sample with addition of XG was too viscous, causing the internal structure to stick, and the internal lines were not visible.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e"},{"header":"4. Conclusions","content":"\u003cp\u003eIn this research, we developed WPI emulsion gels suitable for 3D printing \u003cem\u003eβ-\u003c/em\u003ecarotene-rich food. The study meticulously examined the impact of various polysaccharides and their concentrations on the rheological properties, printability, water distribution characteristics of the gels. The results showed that WPI emulsion gels with higher concentration of polysaccharide exhibited a larger mechanical strength, a higher self-supporting capabilities and a greater resistance to deformation. These attributes enabled the gels to swiftly regain their mechanical properties post-extrusion, subsequently allowing them to be stacked into precise structural forms. When the polysaccharide concentration was the same, neutral polysaccharide can improve rheological properties of WPI emulsion gels, and the mechanical strength and deformation resistance of samples were better than those with anionic polysaccharide. The WHC and gel strength of the WPI emulsion gels were increased with the increase of polysaccharide concentration, while the mobility of water molecules within the system was reduced. Among them, XG increased the WHC of WPI emulsion gel, leading to its harder extrusion and poor 3D printing performance. Notably, the 3D printability, printing accuracy and stability of WPI emulsion gels were optimized when the concentrations of GG, LBG and GA were 7%. The results lay a substantive groundwork for expanding the material application of 3D printing functional foods.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eCRediT authorship contribution statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMing Li: Conceptualization, Methodology, Software, Validation, Formal analysis, Writing. Lei Feng: Investigation, Formal analysis, Funding acquisition. Zhuqing Dai: Validation. Dajing Li: Conceptualization, Supervision, Validation. Zhongyuan Zhang: Validation. Cunshan Zhou: Validation. Dongxing Yu: Validation.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeclaration of Competing Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll of co-authors declare that they have no conflict of interest.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding information\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eWe acknowledgment the financial support by the National Nature Science Foundation of China (No. 32102001) and National Key R\u0026amp;D Program of China (No. 2022YFF1102000), which have enabled us to carry out this study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll data generated or analyzed during this study are included in this published article.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAlakhrash, F., Anyanwu, U., \u0026amp; Tahergorabi, R. (2016). 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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. \u003cem\u003eFood Hydrocolloids, 74\u003c/em\u003e, 219-226. https://doi.org/10.1016/ j.foodhyd.2017.08.015\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Emulsion gel, Whey protein isolate, Polysaccharide, 3D printing, Rheological property","lastPublishedDoi":"10.21203/rs.3.rs-4379847/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4379847/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe interaction of polysaccharide and protein can improve the emulsification and gelation properties of emulsion gel, which is a good substrate for 3D printing food. Whey protein isolate (WPI) emulsion gels added with guar gum (GG), locust bean gum (LBG), xanthan gum (XG) and gum arabic (GA) were investigated for 3D printing \u003cem\u003eβ-\u003c/em\u003ecarotene-rich food. The effect of different polysaccharide concentrations on the rheological properties, 3D printing performances and moisture distribution characteristics of emulsion gels were analyzed. The results showed that WPI emulsion gels with addition of polysaccharides had shear-thinning behavior and exhibited elastic property. WPI emulsion gels added with higher concentrations of polysaccharides had the higher transient elasticity and viscosity, which exhibited the higher deformation resistance. Water holding capacity and gel strength of WPI emulsion gels increased with the increase of polysaccharide concentration, and WPI emulsion gels added with GG and LBG showed the larger gel strength values. Water trapped in the gel network dominated in WPI emulsion gels, T\u003csub\u003e21\u003c/sub\u003e, T\u003csub\u003e22\u003c/sub\u003e and T\u003csub\u003e23\u003c/sub\u003e values decreased with the increases of polysaccharide concentration. The results showed that 7% of GG, LBG and GA could improve the 3D printing performance and significantly increased the printing accuracy and stability of WPI emulsion gels. This study could help to develop 3D printed functional foods.\u003c/p\u003e","manuscriptTitle":"Improvement of 3D printing performance of whey protein isolate emulsion gels by regulating rheological properties: Effect of polysaccharides incorporation","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-05-20 18:51:26","doi":"10.21203/rs.3.rs-4379847/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2024-05-23T10:23:03+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-05-21T10:00:05+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"157590394018289039331535621207004836953","date":"2024-05-20T20:04:17+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-05-18T08:48:22+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"12892732747381921399797531945534555125","date":"2024-05-18T06:05:29+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2024-05-11T11:56:17+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2024-05-09T09:12:19+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2024-05-09T07:56:34+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food and Bioprocess Technology","date":"2024-05-07T03:06:10+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-and-bioprocess-technology","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food and Bioprocess Technology](https://www.springer.com/journal/11947)","snPcode":"11947","submissionUrl":"https://submission.nature.com/new-submission/11947/3","title":"Food and Bioprocess Technology","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"6dd8e0ea-f699-445c-bb23-7990acc494f2","owner":[],"postedDate":"May 20th, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2024-06-15T05:08:26+00:00","versionOfRecord":[],"versionCreatedAt":"2024-05-20 18:51:26","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4379847","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4379847","identity":"rs-4379847","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}