In recent studies, polyurethane has shown multiple properties that make it an excellent candidate material in 4D printing. In this study, we present a simple and inexpensive additive method to print waterborne polyurethane paint-based composites by adding carboxymethyl cellulose (CMC) and silicon oxide (SiO₂) nanoparticles to the paint. The first function of CMC and SiO₂ is to improve rheological properties of the polyurethane paint for making a printable precursor, which improves the printing resolution and enhances additive manufacturability. Second, the composite precursors improve the curing rate of the polyurethane paint without changing its inherited shape memory properties. Third, the printed composite parts shown enhanced mechanical strength compared with that of the parts printed with pure polyurethane. Finally, the 3D printed polyurethane-CMC and SiO₂ parts exhibit time-resolved shape transformation upon heat stimulation. To the best of our knowledge, this is the first study of using the polyurethane paint as the precursor for 4D printing, which would open new possibilities in future applications in biomedical engineering, soft robotics and so on. Graphical Abstract

This study focused on the preparation and characterization of water-in-oil-in-water (W1/O/W2)-type double emulsions designed by food-grade emulsifiers and stabilizers. The primary objective of this study was to compare different emulsion formulations in terms of droplet size, rheology, and stability and to reduce the amount of polyglycerol poliricinoleate (PGPR). To achieve these goals, PGPR and a PGPR–lecithin blend were utilized in the formation of the primary phase (W1/O), while varying concentrations of guar gum (GG) and gum tragacanth (GT) incorporated in the secondary water phase (W2). Shear thinning behavior was observed for all emulsion formulations. Sauter mean diameters of the emulsions prepared with PGPR as a hydrophobic emulsifier ranged between 30 µm and 75 µm, while those prepared with the PGPR–lecithin blend varied between 25 µm and 85 µm based on the first day’s measurements. In emulsions with the PGPR–lecithin blend, the smallest droplet size was obtained when the GG–GT blend was incorporated in the external aqueous phase. Moreover, GG–GT blends had high consistency coefficients and high apparent viscosity values. It was also observed that PGPR–lecithin containing emulsions were more stable.

Additive manufacturing techniques involve various steps and processes to create intricate shapes using edible or non-edible materials. This unique technology relies upon layer-by-layer operation to create an object that is pre-designed and coded with the help of specific software. The major challenges of three-dimensional printing that heavily depend on the material properties and machine capabilities are the ability to get a designed shape with high precision and accuracy, printing speed, and scalability. A critical review discussing the technology implementation from the perspectives of the food industry trends is of great interest, especially to industry professionals and academia. Adapting the technology in the food sector requires a critical view to overcoming technical barriers, which account for the food industry needs and current global challenges. In this regard, the relevant process parameters, the perspectives on food processing and engineering, and the nutritional aspects and culinary practices are considered. This review article discusses the current progress of additive manufacturing of food, the perspectives related to the food industry, and rheology as a tool where nonlinear behaviors are also included to unlock the analysis requirements for specific food groups for broader applications. The rheological methods for the characterization of food inks used in additive manufacturing technologies are critically reviewed, and key parameters are proposed.

Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via spoon. Although boza is a nutritious beverage, its protein content is very low (<2%). A new type of boza was developed by incorporating nonfat dry milk (NFDM) to elevate the protein content of the beverage. Different NFDM amounts (10 to 40% w/v) were added to determine the best concentration and fermentation time based on the refractive index and pH values at room temperature (0–48 h). The best sample was further characterized by rheological analyses and Fourier transform infrared (FTIR) spectroscopy. The sample with 10% NFDM was the best, as fermentation was successfully performed, and further addition of NFDM increased the initial pH. The refractive index and pH decreased from 21.9 ± 0.1 to 11.8 ± 0.1 and 5.77± 0.50 to 4.09 ± 0.35 during fermentation, respectively. The samples exhibited shear-thinning, solid-like behavior, and a gel-like structure. FTIR analysis by independent modeling of class analogy (SIMCA) demonstrated that unfermented slurry and the fermented product could be effectively differentiated. With the addition of 10% NFDM, the increase in the protein content of the boza medium became significant.