Ziqing Hou
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Interests
Ziqing Hou has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Fanfan Li
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
1 shared publication - Jiyong Shi
Agricultural Product Processing and Storage Lab, School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China
1 shared publication - Tingting Shen
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
1 shared publication - Yang Yang
School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China
1 shared publication - Zhaomin Zhang
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
1 shared publication - Zhihua Li
Agricultural Product Processing and Storage Lab, School of Food Science and Engineering, Jiangsu University, Zhenjiang 212013, China
1 shared publication
Latest Publications
- Open Access
A Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology–Geometry Mapping, and Control
Edible hydrogels are the central material class in 3D food printing because they reconcile two competing needs: (i) low resistance to flow under nozzle shear and (ii) fast recovery of elastic structure after deposition to preserve geometry. This review consolidates the recent years of progress on hydrogel formulations—gelatin, alginate, pectin, carrageenan, agar, starch-based gels, gellan, and cellulose derivatives, xanthan/konjac blends, protein–polysaccharide composites, and emulsion gels alongside a critical analysis of printing technologies relevant to food: extrusion, inkjet, binder jetting, and laser-based approaches. For each material, this review connects gelation triggers and compositional variables to rheology signatures that govern printability and then maps these to process windows and post-processing routes. This review consolidates a decision-oriented workflow for edible-hydrogel printability that links formulation variables, process parameters, and geometric fidelity through standardized test constructs (single line, bridge, thin wall) and rheology-anchored gates (e.g., yield stress and recovery). Building on these elements, a “printability map/window” is formalized to position inks within actionable operating regions, enabling recipe screening and process transfer. Compared with prior reviews, the emphasis is on decisions: what to measure, how to interpret it, and how to adjust inks and post-set enablers to meet target fidelity and texture. Reporting minima and a stability checklist are identified to close the loop from design to shelf.
Open AccessA Critical Review: Gel-Based Edible Inks for 3D Food Printing: Materials, Rheology–Geometry Mapping, and Control
Edible hydrogels are the central material class in 3D food printing because they reconcile two competing needs: (i) low resistance to flow under nozzle shear and (ii) fast recovery of elastic structure after deposition to preserve geometry. This review consolidates the recent years of progress on hydrogel formulations—gelatin, alginate, pectin, carrageenan, agar, starch-based gels, gellan, and cellulose derivatives, xanthan/konjac blends, protein–polysaccharide composites, and emulsion gels alongside a critical analysis of printing technologies relevant to food: extrusion, inkjet, binder jetting, and laser-based approaches. For each material, this review connects gelation triggers and compositional variables to rheology signatures that govern printability and then maps these to process windows and post-processing routes. This review consolidates a decision-oriented workflow for edible-hydrogel printability that links formulation variables, process parameters, and geometric fidelity through standardized test constructs (single line, bridge, thin wall) and rheology-anchored gates (e.g., yield stress and recovery). Building on these elements, a “printability map/window” is formalized to position inks within actionable operating regions, enabling recipe screening and process transfer. Compared with prior reviews, the emphasis is on decisions: what to measure, how to interpret it, and how to adjust inks and post-set enablers to meet target fidelity and texture. Reporting minima and a stability checklist are identified to close the loop from design to shelf.