This study offers a comprehensive review of current developments regarding the utilization of diverse hydrocolloids in formulating fruit fillings across different fruit types, their impact on textural attributes, rheological properties, thermal stability, syneresis, and nutritional advantages of fillings and optimization of its characteristics to align with consumer preferences. The review also focuses on the various factors influencing fruit fillings, including the selection of fruits, processing methodologies, the inherent nature and concentration of hydrocolloids, and their synergistic interactions. In depth, scientific work on the impact of the parameters such as pH, total soluble solids, and sugar content within the fruit fillings was also discussed. Additionally, this article focuses on the utilization of the diverse fruit fillings developed by using hydrocolloids in bakery products including pastry, tartlet, muffins, cookies, and so forth. The review establishes that hydrocolloids offer a spectrum of techno-functional attributes conducive to strengthening both the structural and thermal stability of fruit fillings, consequently extending their shelf life. It further establishes that incorporating of hydrocolloids facilitates the development of healthier food products by mitigating the necessity of excessive sugar or various other less favorable ingredients. The incorporation of fruit fillings in bakery products significantly increases the value proposition of these baked goods, contributing to their overall enhancement of quality and sensory value.

Nanoparticles have aroused widespread interest because of their unique surface structure and nano effect, which presents novel characteristics like as sound, light, electricity, magnetism, and thermal properties. However, two critical defects have hindered their applications: (1) poor processability resulting from the high melting temperature (e.g., >1000 °C) for some inorganic nanoparticles; (2) the restriction of the nano effect caused by the easy aggregation of the nanoparticles. To solve those issues, solvent-free nanofluids (SNFs) with hard cores and flexible organic chains were successfully designed and fabricated at the beginning of the twenty-first century. The promising technology of SNFs not only solved the dispersion problem of nanomaterials but also imparted novel functionalization to nanoparticles. Up to now, many researchers have been devoted to developing diverse cores and flexible organic polymer chains to endow SNFs with particular functions, such as conductivity, fluorescence, lubricity, and so on. However, there are few review reports on the research progress in the fabrication and applications of functional SNFs. To gain a better understanding of SNFs, this paper presents an overall investigation into the development, fabrication, as well as the applications of functional SNFs.

Emulsions in the form of creams, lotions, gels or foams are the most widely used personal care formulations to improve the condition and feel of the skin. Achieving an optimal balance between their performance, effectiveness and sensory profile is essential, with the sensory profile being a key factor in consumer satisfaction and the success of these products in the market. Well-established methods using highly trained and semi-trained panels (e.g. Spectrum descriptive analysis, Flash Profile method, Quantitative Descriptive Analysis method and \'Check-all-that-apply\') are available and commonly used for the sensory assessment of personal care products. Nevertheless, a common drawback among all these methods is their inherent cost, both in terms of financial resources and time requirements. In recent years, research studies have emerged to address this limitation by investigating potential correlations between tactile sensory attributes and instrumental data associated with the physical characteristics of topical formulations. In other words, significant efforts have been invested in the development of robust instrumental methods specifically designed to accurately predict the sensory description that a panel of assessors could establish. These methods are not only faster, cheaper and more objective compared to traditional sensory testing, but they can also be applied to formulations that have not undergone extensive safety and toxicological testing. This review summarizes the most relevant findings, trends and current challenges in predicting tactile sensory attributes of personal care emulsions based on instrumental parameters.
Les émulsions sous forme de crèmes, lotions, gels ou mousses sont les formulations de soins personnels les plus largement utilisées pour améliorer l\'état et la sensation de la peau. Il est essentiel de parvenir à un équilibre parfait entre leur performance, leur efficacité et leur profil sensoriel, ce dernier étant un facteur clé de la satisfaction des consommateurs et du succès de ces produits sur le marché. Des méthodes bien établies utilisant des panels hautement qualifiés et semi‐qualifiés sont disponibles et couramment utilisées pour l\'évaluation sensorielle des produits de soins personnels. Néanmoins, un inconvénient commun à toutes ces méthodes est leur coût inhérent, tant en termes de ressources financières que de temps. Ces dernières années, nous avons assisté à l\'émergence d\'études de recherche tentant de remédier à ces limites en étudiant les corrélations potentielles entre les descripteurs sensoriels tactiles et les données instrumentales associées aux caractéristiques physiques des formulations topiques. En d\'autres termes, des efforts importants ont été déployés dans le développement de méthodes instrumentales robustes spécifiquement conçues pour prédire avec précision la description sensorielle qu\'un panel d\'évaluateurs pourrait établir. Ces méthodes sont non seulement plus rapides, moins coûteuses et plus objectives par rapport aux tests sensoriels traditionnels, mais elles peuvent également être appliquées à des formulations qui n\'ont pas été entièrement testées en termes de sécurité et de profils toxicologiques. La présente revue résume les résultats, tendances et défis actuels les plus pertinents dans la prédiction des attributs sensoriels tactiles des émulsions de soins personnels à partir de paramètres instrumentaux.

The application of cellulose derivatives including carboxymethyl cellulose (CMC), polyanionic cellulose (PAC), hydroxyethyl cellulose (HEC), cellulose nanofibrils (CNFs), and cellulose nanocrystals (CNCs) has gained enormous interest, especially as environmentally friendly additives for water-based drilling fluids (WBDFs). This is due to their sustainable, biodegradable, and biocompatible nature. Furthermore, cellulose nanomaterials (CNMs), which include both CNFs and CNCs, possess unique properties such as nanoscale dimensions, a large surface area, as well as unique mechanical, thermal, and rheological performance that makes them stand out as compared to other additives used in WBDFs. The high surface hydration capacity, strong interaction with bentonite, and the presence of a complex network within the structure of CNMs enable them to act as efficient rheological modifiers in WBDFs. Moreover, the nano-size dimension and facilely tunable surface chemistry of CNMs make them suitable as effective fluid loss reducers as well as shale inhibitors as they have the ability to penetrate, absorb, and plug the nanopores within the exposed formation and prevent further penetration of water into the formation. This review provides an overview of recent progress in the application of cellulose derivatives, including CMC, PAC, HEC, CNFs, and CNCs, as additives in WBDFs. It begins with a discussion of the structure and synthesis of cellulose derivatives, followed by their specific application as rheological, fluid loss reducer, and shale inhibition additives in WBDFs. Finally, the challenges and future perspectives are outlined to guide further research and development in the effective utilization of cellulose derivatives as additives in WBDFs.

Understanding the extent of inflammation is crucial for early disease detection, monitoring disease progression, and evaluating treatment responses. Over the past decade, researchers have demonstrated the need to understand the extent of inflammation through qualitative or quantitative characterization of tissue viscoelasticity using different techniques. In this scientific review, an examination of research on the association between elasticity and Viscosity in diseases, particularly as tissue inflammation progresses, is conducted. A review of utilizing mechanical rheological models to characterize quantitative viscoelastic parameters of normal and inflamed tissues is also undertaken. Based on inclusion and exclusion criteria, we identified 14 full-text studies suitable for review out of 290 articles published from January 2000 to January 2024. We used PRISMA guidelines for the systematic review. In the review, three studies demonstrated the criterion used by the researchers in identifying the best rheological model. Eleven studies showed the clinical application of the rheological model in quantifying the viscoelastic properties of normal and pathological tissue. The review quantified viscoelastic parameters for normal and pathological tissue across various soft tissues. It evaluated the effectiveness of each viscoelastic property in distinguishing between normal and pathological tissue stiffness. Furthermore, the review outlined additional viscoelastic-related parameters for researchers to consider in future stiffness classification studies.

This review utilizes an optimized Rouse-Zimm discrete hydrodynamic model and the preaveraged Oseen tensor, which accurately consider hydrodynamic interactions to study model dendrimers. We report the analytical theories that have been previously developed for the creation of generalized analytical models for dendrimers. These generalized theories were used to assess the conformational and dynamical behavior of the dendrimers. By including stiffness in the bonds, the neglect of excluded volume interactions may be somewhat offset. This is true at least in the case of short spacers. While the topological limitations on the directions and orientations of the individual bond vectors in dendrimers implement semiflexibility, the intensity of these contacts was determined by the potential geometric orientations of the bonds, and later on the excluded volume interactions in dendrimers, which were described in terms of the effective co-volume between nearest non-bonded monomers and modeled using the delta function pseudopotential. With the aid of the models developed, the authors condensed various conformational and dynamic properties of dendrimers that depend on their degree of semiflexibility and the strength of the excluded volume. These analyses came to the conclusion that the flexible dendrimer in one limit and the earlier described freely rotating model of dendrimers in the other constitute a highly generalized way of capturing a wide range of conformations in the developed mathematical model in dendrimers.

Consumers are increasingly interested in additive-free products with a fresh taste, leading to a growing trend in high pressure processing (HPP) as an alternative to thermal processing. This review explores the impact of HPP on the properties of juices, smoothies, and purees, as well as its practical applications in the food industry. Research findings have explained that HPP is a most promising technology in comparison to thermal processing, in two ways i.e., for ensuring microbial safety and maximum retention of micro and macro nutrients and functional components. HPP preserves natural color and eliminates the need for artificial coloring. The review also emphasizes its potential for enhancing flavor in the beverage industry. The review also discusses how HPP indirectly affects plant enzymes that cause off-flavors and suggests potential hurdle approaches for enzyme inactivation based on research investigations. Scientific studies regarding the improved quality insights on commercially operated high pressure mechanisms concerning nutrient retention have paved the way for upscaling and boosted the market demand for HPP equipment. In future research, the clear focus should be on scientific parameters and sensory attributes related to consumer acceptability and perception for better clarity of the HPP effect on juice and smoothies/purees.

Over the past decade, Pickering emulsions (PEs) stabilized by protein particles have been the focus of researches. The characteristics of protein particles at the oil-water interface are crucial for stabilizing PEs. The unique adsorption behaviors of protein particles and various modification methods enable oil-water interface to exhibit controllable regulation strategies. However, from the perspective of the interface, studies on the regulation of PEs by the adsorption behaviors of protein particles at oil-water interface are limited. Therefore, this review provides an in-depth study on oil-water interfacial adsorption of protein particles and their regulation on PEs. Specifically, the formation of interfacial layer and effects of their interfacial characteristics on PEs stabilized by protein particles are elaborated. Particularly, complicated behaviors, including adsorption, arrangement and deformation of protein particles at the oil-water interface are the premise of affecting the formation of interfacial layer. Moreover, the particle size, surface charge, shape and wettability greatly affect interfacial adsorption behaviors of protein particles. Importantly, stabilities of protein particles-based PEs also depend on properties of interfacial layers, including interfacial layer thickness and interfacial rheology. This review provides useful insights for the development of PEs stabilized by protein particles based on interfacial design.

Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.