Page 318 - IJB-10-2

International Journal of Bioprinting 3D-printed diabetic diet

25. Stevenson L, Phillips F, O’Sullivan K, Walton J. Wheat 37. Wang Z, Yang Y, Xiang X, Zhu Y, Men J, He M. Estimation
bran: its composition and benefits to health, a European of the normal range of blood glucose in rats. Wei Sheng Yan
perspective. Int J Food Sci Nutr. 2012;63(8):1001-1013. Jiu. 2010;39(2):133-137, 142.
doi: 10.3109/09637486.2012.687366 doi: 10.19813/j.cnki.weishengyanjiu.2010.02.002
26. Clarke J, Butler R, Howarth G, Read L, Regester G. Exposure 38. Liu Z, Bhandari B, Guo C, et al. 3D printing of shiitake
of oral mucosa to bioactive milk factors reduces severity mushroom incorporated with gums as dysphagia diet.
of chemotherapy-induced mucositis in the hamster. Oral Foods. 2021;10(9).
Oncol. 2002;38(5):478-485. doi: 10.3390/foods10092189
doi: 10.1016/s1368-8375(01)00107-5 39. Sworn G. Xanthan gum. In: Phillips GO, Williams PA,
27. Sanka K, Munjulury VS, Mohd AB, Diwan PV. Enhancement eds. Handbook of Hydrocolloids. 3rd ed. Cambridge,
of solubility, dissolution release profile and reduction in UK:Woodhead Publishing; 2021:833-853.
ulcerogenicity of piroxicam by inclusion complex with doi: 10.1533/9781845695873.829
skimmed milk. Drug Deliv. 2014;21(7):560-570. 40. Habibi H, Khosravi-Darani K. Effective variables on production
doi: 10.3109/10717544.2013.856964 and structure of xanthan gum and its food applications: a
28. Sharifi-Rad J, Butnariu M, Ezzat SM, et al. Mushrooms- review. Biocatal Agric Biotechnol. 2017;10:130-140.
rich preparations on wound healing: from nutritional to doi: 10.1016/j.bcab.2017.02.013
medicinal attributes. Front Pharmacol. 2020;11:567518. 41. Lee C P, Karyappa R, Hashimoto M. 3D printing of milk-
doi: 10.3389/fphar.2020.567518 based product. RSC Adv. 2020;10(50):29821-29828.
29. Mao Y, Mao J, Meng X. Extraction optimization and doi: 10.1039/d0ra05035k
bioactivity of exopolysaccharides from Agaricus bisporus. 42. Li G, Hu L, Liu J, et al. A review on 3D printable food
Carbohydr Polym. 2013;92(2):1602-1607. materials: types and development trends. Int J Food Sci
doi: 10.1016/j.carbpol.2012.11.017 Technol. 2022;57(1):164-172.
doi: 10.1111/ijfs.15391
30. Khursheed R, Singh SK, Wadhwa S, Gulati M, Awasthi A.
Therapeutic potential of mushrooms in diabetes mellitus: 43. Nadernezhad A, Groll J. Machine learning reveals a general
role of polysaccharides. Int J Biol Macromol. 2020;164: understanding of printability in formulations based on
1194-1205. rheology additives. Adv Sci. 2022;9(29):e2202638.
doi: 10.1016/j.ijbiomac.2020.07.145 doi: 10.1002/advs.202202638
31. Dragsted LO. Mushrooms and health. Am J Clin Nutr. 44. Zeng X, Chen H, Chen L, Zheng B. Insights into the
2019;110(3):546-547. relationship between structure and rheological properties
doi: 10.1093/ajcn/nqz096 of starch gels in hot-extrusion 3D printing. Food Chem.
2021;342:128362.
32. Shamim MZ, Mishra AK, Kausar T, et al. Exploring edible doi: 10.1016/j.foodchem.2020.128362
mushrooms for diabetes: unveiling their role in prevention
and treatment. Molecules. 2023;28(6). 45. Liu Z, Bhandari BR, Prakash S, Mantihal S, Zhang M. Linking
doi: 10.3390/molecules28062837 rheology and printability of a multicomponent gel system
of carrageenan-xanthan-starch in extrusion based additive
33. Jiali L, Wu Z, Liu L, et al. The research advance of resistant manufacturing. Food Hydrocolloids. 2019;87:413-424.
starch: structural characteristics, modification method, doi: 10.1016/j.foodhyd.2018.08.026.
immunomodulatory function, and its delivery systems
application. Crit Rev Food Sci Nutr. 2023;1-18. 46. Wu H, Sang S, Weng P, et al. Structural, rheological, and
doi: 10.1080/10408398.2023.2230287 gelling characteristics of starch-based materials in context to
3D food printing applications in precision nutrition. Compr
34. Pant A, Lee AY, Karyappa R, et al. 3D food printing of fresh Rev Food Sci Food Saf. 2023;22(6):4217-4241.
vegetables using food hydrocolloids for dysphagic patients. doi: 10.1111/1541-4337.13217
Food Hydrocolloids. 2021;114:106546.
doi: 10.1016/j.foodhyd.2020.106546 47. Sciarini LS, Rolland-Sabaté A, Guilois S, Decaen P, Leroy
E, Le Bail P. Understanding the destructuration of starch
35. Lee AY, Pant A, Pojchanun K, et al. Three-dimensional in water–ionic liquid mixtures. Green Chem. 2015;17(1):
printing of food foams stabilized by hydrocolloids for 291-299.
hydration in dysphagia. Int J Bioprint. 2021;7(4):393. doi: 10.1039/C4GC01248H
doi: 10.18063/ijb.v7i4.393
48. Chao C, Hwang JS, Kim IW, Choi RY, Kim HW, Park HY.
36. Cichero JA, Lam PT, Chen J, et al. Release of updated Coaxial 3D printing of chicken surimi incorporated with
international dysphagia diet standardisation initiative mealworm protein isolate as texture-modified food for the
framework (IDDSI 2.0). J Texture Stud. 2020;51(1):195-196. elderly. J Food Eng. 2022;333:111151.
doi: 10.1111/jtxs.12481 doi: 10.1016/j.jfoodeng.2022.111151

Volume 10 Issue 2 (2024) 310 doi: 10.36922/ijb.1862