{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:43:37Z","timestamp":1787028217596,"version":"build-2736575974"},"reference-count":41,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,4,16]],"date-time":"2025-04-16T00:00:00Z","timestamp":1744761600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003725","name":"Ministry of Education","doi-asserted-by":"publisher","award":["NRF2018R1D1A3B06042501"],"award-info":[{"award-number":["NRF2018R1D1A3B06042501"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003725","name":"Ministry of Education","doi-asserted-by":"publisher","award":["RS-2024-00509810"],"award-info":[{"award-number":["RS-2024-00509810"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Food and Rural Affairs Research Center","award":["NRF2018R1D1A3B06042501"],"award-info":[{"award-number":["NRF2018R1D1A3B06042501"]}]},{"name":"Food and Rural Affairs Research Center","award":["RS-2024-00509810"],"award-info":[{"award-number":["RS-2024-00509810"]}]},{"name":"Ministry of Agriculture, Food and Rural Affairs (MAFRA)","award":["NRF2018R1D1A3B06042501"],"award-info":[{"award-number":["NRF2018R1D1A3B06042501"]}]},{"name":"Ministry of Agriculture, Food and Rural Affairs (MAFRA)","award":["RS-2024-00509810"],"award-info":[{"award-number":["RS-2024-00509810"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>The effect of oil incorporation (soybean oil [SO] and coconut oil [CO] at 0, 1, 3, and 5 g\/100 g) on the rheological, structural, and 3D printing properties of fish myofibrillar protein (MP, also known as surimi) paste and gel was investigated. Small-amplitude oscillatory shear (SAOS) tests showed that increasing oil concentration reduced the storage modulus (G\u2032), weakening the gel network. Large-amplitude oscillatory shear (LAOS) analysis revealed strain-stiffening shifts and nonlinearity at \u03b3 = 5%. CO-containing gels exhibited higher hardness and gumminess, particularly at lower concentrations, due to enhanced protein\u2013lipid interactions. In contrast, SO-containing gels showed reduced strength at higher concentrations, indicating phase separation. SEM confirmed that CO promoted a denser network, while SO led to a more porous structure, especially at 5% oil. Three-dimensional printing analysis demonstrated that both oils improved extrusion flowability by reducing nozzle friction. However, CO-containing samples maintained post-extrusion stability at 85% moisture, whereas SO-containing samples collapsed after multiple layers due to excessive softening. These findings highlight oil\u2019s dual role in MP gels, enhancing lubrication and flowability while compromising rigidity. The results offer valuable insights for developing soft, texture-controlled foods using 3D printing, especially for personalized nutrition applications such as elderly care or dysphagia-friendly diets.<\/jats:p>","DOI":"10.3390\/gels11040295","type":"journal-article","created":{"date-parts":[[2025,4,16]],"date-time":"2025-04-16T08:09:17Z","timestamp":1744790957000},"page":"295","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Impact of Saturated and Unsaturated Oils on the Nonlinear Viscoelasticity, Microstructure, and 3D Printability of Fish Myofibrillar-Protein-Based Pastes and Gels"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3809-8982","authenticated-orcid":false,"given":"Timilehin Martins","family":"Oyinloye","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea"},{"name":"Elder-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0370-8317","authenticated-orcid":false,"given":"Won Byong","family":"Yoon","sequence":"additional","affiliation":[{"name":"Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea"},{"name":"Elder-Friendly Food Research Center, Agriculture and Life Science Research Institute, Kangwon National University, Chuncheon 24341, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.jfoodeng.2011.06.019","article-title":"Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking","volume":"107","author":"Sun","year":"2011","journal-title":"J. Food Eng."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Oyinloye, T.M., and Yoon, W.B. (2024). Effect of the Ratio of Protein to Water on the Weak Gel Nonlinear Viscoelastic Behavior of Fish Myofibrillar Protein Paste from Alaska Pollock. Gels, 10.","DOI":"10.3390\/gels10110737"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"4671","DOI":"10.1002\/jsfa.10414","article-title":"Effect of lipid on surimi gelation properties of the three major Chinese carp","volume":"100","author":"Lin","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/j.foodhyd.2018.12.032","article-title":"Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration","volume":"90","author":"Zhou","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"6871","DOI":"10.1002\/jsfa.12769","article-title":"Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: Incorporation of mosambi (Citrus limetta) peel extract","volume":"103","author":"Sharma","year":"2023","journal-title":"J. Sci. Food Agric."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"799","DOI":"10.1002\/jsfa.8528","article-title":"Rheology and microstructure of myofibrillar protein\u2013olive oil composite gels: Effect of different non-meat protein as emulsifier","volume":"98","author":"Wu","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"384","DOI":"10.1016\/j.meatsci.2011.01.014","article-title":"Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein\u2013peanut oil emulsion composite gels","volume":"88","author":"Wu","year":"2011","journal-title":"Meat Sci."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1111\/1541-4337.12665","article-title":"Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review","volume":"20","author":"Xu","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_9","unstructured":"Ewoldt, R.H., McKinley, G.H., and Hosoi, A.E. (2007). Fingerprinting soft materials: A framework for characterizing nonlinear viscoelasticity. arXiv."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Zhu, S., Chen, X., Zheng, J., Fan, W., Ding, Y., and Zhou, X. (2022). Emulsion surimi gel with tunable gel properties and improved thermal stability by modulating oil types and emulsification degree. Foods, 11.","DOI":"10.3390\/foods11020179"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.jfoodeng.2013.08.016","article-title":"Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions","volume":"121","author":"Liu","year":"2014","journal-title":"J. Food Eng."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"106065","DOI":"10.1016\/j.ultsonch.2022.106065","article-title":"Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration","volume":"88","author":"Lu","year":"2022","journal-title":"Ultrason. Sonochem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"114156","DOI":"10.1016\/j.foodres.2024.114156","article-title":"Artificial saliva induced structural breakdown of surimi gels with starch under continuous compressive motions","volume":"182","author":"Oyinloye","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Wang, Q., Zhu, Y., Ji, Z., and Chen, J. (2021). Lubrication and sensory properties of emulsion systems and effects of droplet size distribution. Foods, 10.","DOI":"10.3390\/foods10123024"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"481","DOI":"10.1016\/j.tifs.2009.06.003","article-title":"Virgin coconut oil: Emerging functional food oil","volume":"20","author":"Marina","year":"2009","journal-title":"Trends Food Sci. Technol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"128930","DOI":"10.1016\/j.foodchem.2020.128930","article-title":"Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems","volume":"346","author":"Kim","year":"2021","journal-title":"Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Chen, Y., Li, T., Jiang, L., Huang, Z., Zhang, W., and Luo, Y. (2024). The composition, extraction, functional property, quality, and health benefits of coconut protein: A review. Int. J. Biol. Macromol., 280.","DOI":"10.1016\/j.ijbiomac.2024.135905"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"116045","DOI":"10.1016\/j.lwt.2024.116045","article-title":"Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance","volume":"198","author":"Zhao","year":"2024","journal-title":"LWT"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"17782","DOI":"10.1021\/acs.langmuir.3c02394","article-title":"Aggregate size modulates the oil\/water interfacial behavior of myofibrillar proteins: Toward the thicker interface film and disulfide bond","volume":"39","author":"Zhang","year":"2023","journal-title":"Langmuir"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Xu, X., Chen, H., Zhang, Q., Lyu, F., Ding, Y., and Zhou, X. (2020). Effects of oil droplet size and interfacial protein film on the properties of fish myofibrillar protein\u2013oil composite gels. Molecules, 25.","DOI":"10.3390\/molecules25020289"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"106226","DOI":"10.1016\/j.foodhyd.2020.106226","article-title":"Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel","volume":"111","author":"Ningtyas","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_22","first-page":"247","article-title":"Gelling behavior of plant proteins and polysaccharides in food systems","volume":"2","author":"Uruakpa","year":"2012","journal-title":"J. Food Sci. Eng."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"4049","DOI":"10.1111\/1541-4337.12771","article-title":"The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs","volume":"20","author":"McClements","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_24","unstructured":"Papazoglou, E.S., and Parthasarathy, A. (2022). Bionanotechnology, Springer Nature."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Xue, Z., Jang, R., Govindarajoo, B., Huang, Y., and Wang, Y. (2015). Extending protein domain boundary predictors to detect discontinuous domains. PLoS ONE, 10.","DOI":"10.1371\/journal.pone.0141541"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"7962","DOI":"10.1021\/jf100703c","article-title":"Impact of interfacial composition on physical stability and in vitro lipase digestibility of triacylglycerol oil droplets coated with lactoferrin and\/or caseinate","volume":"58","author":"Lesmes","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.idairyj.2012.04.003","article-title":"Sensory perception and lubrication properties of milk: Influence of fat content","volume":"26","year":"2012","journal-title":"Int. Dairy J."},{"key":"ref_28","first-page":"000253","article-title":"Coconut Oil, Soybean Oil, Lard: Good or Bad?","volume":"7","year":"2022","journal-title":"Link Obesity. Diabetes Obes. Int. J."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"5260","DOI":"10.1007\/s11947-024-03436-7","article-title":"Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties","volume":"17","author":"Sulaiman","year":"2024","journal-title":"Food Bioprocess Technol."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Jung, H., Oyinloye, T.M., and Yoon, W.B. (2022). Evaluating the mechanical response of agarose-xanthan mixture gels using tensile testing, numerical simulation, and a large amplitude oscillatory shear (LAOS) approach. Foods, 11.","DOI":"10.3390\/foods11244042"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1016\/j.colsurfb.2003.07.003","article-title":"Influence of the fat characteristics on the physicochemical behavior of oil-in-water emulsions based on milk proteins-glycerol esters mixtures","volume":"32","author":"Granger","year":"2003","journal-title":"Colloids Surf. B Biointerfaces"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"103008","DOI":"10.1016\/j.ifset.2022.103008","article-title":"Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method","volume":"78","author":"Oyinloye","year":"2022","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.tifs.2017.08.018","article-title":"3D printing: Printing precision and application in food sector","volume":"69","author":"Liu","year":"2017","journal-title":"Trends Food Sci. Technol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"109347","DOI":"10.1016\/j.foodhyd.2023.109347","article-title":"Rheology and 3D printing characteristics of heat-inducible pea protein-carrageenan-glycyrrhizic acid emulsions as edible inks","volume":"147","author":"Lin","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"110127","DOI":"10.1016\/j.jfoodeng.2020.110127","article-title":"Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution","volume":"288","author":"Oyinloye","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"318","DOI":"10.1016\/j.jfoodeng.2011.05.022","article-title":"Rheology and microstructure of myofibrillar protein\u2013plant lipid composite gels: Effect of emulsion droplet size and membrane type","volume":"106","author":"Wu","year":"2011","journal-title":"J. Food Eng."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Lei, Y.C., Zhao, X., Li, D., Wang, L.J., and Wang, Y. (2022). Effects of \u03ba-carrageenan and guar gum on the rheological properties and microstructure of phycocyanin gel. Foods, 11.","DOI":"10.3390\/foods11050734"},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"165","DOI":"10.1016\/j.jfoodeng.2013.11.009","article-title":"Large amplitude oscillatory shear of xanthan gum solutions. Effect of sodium chloride (NaCl) concentration","volume":"126","author":"Carmona","year":"2014","journal-title":"J. Food Eng."},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Yang, L., Shi, X., Sun, S., Zhong, J., Yu, X., Wang, D., and Zheng, Q. (2022). Effect of Morphology\/Structure on the Phase Behavior and Nonlinear Rheological Properties of NR\/SBR Blends. Gels, 8.","DOI":"10.3390\/gels8070425"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1111\/jtxs.12572","article-title":"Effects of high hydrostatic pressure on color, texture, microstructure, and proteins of the tilapia (Orechromis niloticus) surimi gels","volume":"52","author":"Lu","year":"2021","journal-title":"J. Texture Stud."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"112555","DOI":"10.1016\/j.lwt.2021.112555","article-title":"Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel","volume":"154","author":"Yu","year":"2022","journal-title":"LWT"}],"container-title":["Gels"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2310-2861\/11\/4\/295\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:15:40Z","timestamp":1760030140000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2310-2861\/11\/4\/295"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4,16]]},"references-count":41,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2025,4]]}},"alternative-id":["gels11040295"],"URL":"https:\/\/doi.org\/10.3390\/gels11040295","relation":{},"ISSN":["2310-2861"],"issn-type":[{"value":"2310-2861","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4,16]]}}}