{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T08:46:49Z","timestamp":1791362809512,"version":"4.3.1"},"reference-count":46,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2024,2,27]],"date-time":"2024-02-27T00:00:00Z","timestamp":1708992000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,7]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The influences of deacetylated konjac glucomannan (DKGM) at different condition levels (0.0%, 0.5%, 1.0%, 1.5%, 2.0%) on the 3D printing feasibility, printing properties, and the final gel characteristics of minced pork were investigated.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>As the DKGM content increased, the printing accuracy and stability initially increased and then declined, and the printing stability and accuracy increased to their highest levels (98.16% and 98.85%) with a 1.5% addition of DKGM. Furthermore, the addition of DKGM significantly enhanced the texture of 3D\u2010printed meat after heat treatments. When the DKGM content reached 1.5%, the hardness and springiness were 1.19 and 1.06 times higher than those of the control group. The results of low\u2010field nuclear magnetic resonance and Raman spectra revealed that DKGM enhanced the amount of bound water in 3D\u2010printed meat and encouraged changes in protein structure. After the addition of DKGM at 1.5%, the contents of bound water and \u03b2\u2010sheets were 7.67% and 12.89% higher than those of the control group, respectively, facilitating the development of a better gel network of minced meat during heating.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results indicate that a concentration of 1.5% DKGM is the ideal setting for obtaining the desired rheological properties and textural characteristics (printability) of 3D\u2010printed minced meat products compared to other samples. In addition, the results showed that the addition of DKGM at 1.5% promotes the transition from \u03b1\u2010helix to \u03b2\u2010folding of proteins during heating, which facilitates the formation of gels. The results of the study contribute to the application potential of minced meat in the field of 3D food printing. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13372","type":"journal-article","created":{"date-parts":[[2024,2,9]],"date-time":"2024-02-09T08:50:05Z","timestamp":1707468605000},"page":"5274-5283","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Effect of deacetylated konjac glucomannan on the <scp>3D<\/scp> printing properties of minced pork"],"prefix":"10.1002","volume":"104","author":[{"given":"Junguang","family":"Li","sequence":"first","affiliation":[{"name":"College of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou PR China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry) Ministry of Education  Zhengzhou PR China"},{"name":"Henan Food Laboratory of Zhongyuan Zhengzhou University of Light Industry  Luohe PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaonan","family":"Yue","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou PR China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry) Ministry of Education  Zhengzhou PR China"},{"name":"Henan Food Laboratory of Zhongyuan Zhengzhou University of Light Industry  Luohe PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuyue","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou PR China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry) Ministry of Education  Zhengzhou PR China"},{"name":"Henan Food Laboratory of Zhongyuan Zhengzhou University of Light Industry  Luohe PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bo","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou PR China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry) Ministry of Education  Zhengzhou PR China"},{"name":"Henan Food Laboratory of Zhongyuan Zhengzhou University of Light Industry  Luohe PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Han","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiansheng","family":"Zhao","sequence":"additional","affiliation":[{"name":"Henan Shuanghui Investment &amp; Development Co., Ltd  Luohe PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2074-0351","authenticated-orcid":false,"given":"Yanhong","family":"Bai","sequence":"additional","affiliation":[{"name":"College of Food and Bioengineering Zhengzhou University of Light Industry  Zhengzhou PR China"},{"name":"Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry) Ministry of Education  Zhengzhou PR China"},{"name":"Henan Food Laboratory of Zhongyuan Zhengzhou University of Light Industry  Luohe PR China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,2,27]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107054"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mattod.2017.07.001"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2018.03.018"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.105940"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2016.01.025"},{"key":"e_1_2_8_7_1","first-page":"21","article-title":"Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures","volume":"61","author":"Zhao LL","year":"2020","journal-title":"Crit Rev Food Sci Nutr"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106879"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12545"},{"key":"e_1_2_8_10_1","unstructured":"Lipton J Arnold D Nigl F et al Multi\u2010material food printing with complex internal structure suitable for conventional post\u2010processing. 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