Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion.

The development and manufacture of high-quality starch are a new research focus in food science. Here, transglutaminase was used in the wet processing of glutinous rice flour to prepare customized sweet dumplings. Transglutaminase (0.2 %) lowered protein loss in wet processing and reduced the crystallinity and viscosity of glutinous rice flour. Moreover, it lowered the cracking and cooking loss of sweet dumplings after freeze-thaw cycles, and produced sweet dumplings with reduced hardness and viscosity, making them more suitable for people with swallowing difficulties. Additionally, in sweet dumplings with 0.2 % transglutaminase, the encapsulation of starch granules by the protein slowed down the digestion and reduced the final hydrolysis rate, which are beneficial for people with weight and glycemic control issues. In conclusion, this study contributes to the production of tasty, customized sweet dumplings.

Obtaining and characterization of natural extracts from mango (Mangifera Indica) peel and its effect on the rheological behavior in new mango kernel starch hydrogels.

Hydrogels based on natural polymers have aroused interest from the scientific community. The aim of this investigation was to obtain natural extracts from mango peels and to evaluate their addition (1, 3, and 5%) on the rheological behavior of mango starch hydrogels. The total phenolic content, antioxidant activities, and phenolic acid profile of the natural extracts were evaluated. The viscoelastic and thixotropic behavior of hydrogels with the addition of natural extracts was evaluated. The total phenol content and antioxidant activity of the extracts increased significantly (p<0.05) with the variation of the ethanol-water ratio; the phenolic acid profile showed the contain of p-coumaric, ellagic, ferulic, chlorogenic acids, epicatechein, catechin, querecetin, and mangiferin. The viscoelastic behavior of the hydrogels showed that the storage modulus G' is larger than the loss modulus G'' indicating a viscoelastic solid behavior. The addition of extract improved the thermal stability of the hydrogels. 1% of the extracts increase viscoelastic and thixotropic properties, while concentrations of 3 to 5% decreased. The recovery percentage (%Re) decreases at concentrations from 0% to 1% of natural extracts, however, at concentrations from 3% to 5% increased.

Multivariate analysis of structural and functional properties of soluble dietary fiber from corn bran using different modification methods.

This study comprehensively investigated the effects of high-temperature cooking (HT), complex enzyme hydrolysis (CE), and high-temperature cooking combined enzymatic hydrolysis (HE) on the chemical composition, microstructure, and functional attributes of soluble dietary fiber (SDF) extracted from corn bran. The results demonstrated that HE-SDF yielded the highest output at 13.80 ± 0.20 g/100 g, with enhancements in thermal stability, viscosity, hydration properties, adsorption capacity, and antioxidant activity. Cluster analysis revealed three distinct categories of SDF's physicochemical properties. Principal component analysis (PCA) confirmed the superior functional properties of HE-SDF. Correlation analysis showed positive relationships between the monosaccharide composition, purity, and viscosity of SDF and most of its functional attributes, whereas particle size and zeta potential were inversely correlated. Furthermore, a highly significant positive correlation was observed between crystallinity and thermal properties. These findings suggest that the HE method constitutes a viable strategy for enhancing the quality of SDF sourced from corn bran.

Improving paste stabilities of cassava starch through molecular density after maltogenic amylase and transglucosidase.

To improve paste stability of cassava starch, including acid resistance, high-temperature shear resistance and freeze-thaw stability, cassava starch was modified by sequential maltogenic amylase and transglucosidase to form an optimally denser structure, or branched density (12.76 %), molecular density (15.17 g/mol/nm3), and the proportions of short-branched chains (41.41 % of A chains and 44.01 % of B1 chains). Viscosity stability (88.52 %) of modified starch was higher than that (64.92 %) of native starch. After acidic treatment for 1 h, the viscosity of modified starch and native starch decreased by 56.53 % and 65.70 %, respectively. Compared to native starch, modified starch had lower water loss in freeze-thaw cycles and less viscosity reduction during high-temperature and high-shear processing. So, the appropriate molecular density and denser molecule structure enhanced paste stabilities of modified starch. The outcome expands the food and non-food applications of cassava starch.

Integrative experimental and computational analysis of the impact of KGM's polymerization degree on wheat starch's pasting and retrogradation characteristics.

This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science.

A portable lateral flow distance-based paper sensor for drinking water hardness test.

Hardness is one of the basic parameters of water, and a high-level hardness of drinking water may be harmful to human health. Thus, it is very important to monitor drinking water hardness. In this work, a portable lateral flow distance-based paper sensor for the semi-quantitative detection of drinking water hardness is demonstrated. In the presence of Ca2+/Mg2+, the hydrogel can be formed via the chelation between sodium alginate and Ca2+/Mg2+, inducing a phase separation process. The viscosity change of the sodium alginate solution is directly related to the Ca2+/Mg2+ concentration and can be determined by the water lateral flow distance on test strips. The sensor successfully realizes the quantification of Ca2+ and Mg2+ in the range of 0-10 mmol L-1 and 4-20 mmol L-1, respectively. The recoveries are found varied from 95% to 108.9%. The water hardness is acceptable for drinking if the Cr values lies in the range of 0.259 to 0.419, and it is high with the Cr value above 0.595. Remarkably, the performance of the sensor is comparable with the commercial kit for real water samples, which avoids the subjective judgment. Overall, this method provides a portable approach for semi-quantitative detection of drinking water hardness with the merits of convenience and low cost, which shows great potential for the potential application.

Direct computations of viscoelastic moduli of biomolecular condensates.

Biomolecular condensates are viscoelastic materials defined by time-dependent, sequence-specific complex shear moduli. Here, we show that viscoelastic moduli can be computed directly using a generalization of the Rouse model that leverages information regarding intra- and inter-chain contacts, which we extract from equilibrium configurations of lattice-based Metropolis Monte Carlo (MMC) simulations of phase separation. The key ingredient of the generalized Rouse model is a graph Laplacian that we compute from equilibrium MMC simulations. We compute two flavors of graph Laplacians, one based on a single-chain graph that accounts only for intra-chain contacts, and the other referred to as a collective graph that accounts for inter-chain interactions. Calculations based on the single-chain graph systematically overestimate the storage and loss moduli, whereas calculations based on the collective graph reproduce the measured moduli with greater fidelity. However, in the long time, low-frequency domain, a mixture of the two graphs proves to be most accurate. In line with the theory of Rouse and contrary to recent assertions, we find that a continuous distribution of relaxation times exists in condensates. The single crossover frequency between dominantly elastic vs dominantly viscous behaviors does not imply a single relaxation time. Instead, it is influenced by the totality of the relaxation modes. Hence, our analysis affirms that viscoelastic fluid-like condensates are best described as generalized Maxwell fluids. Finally, we show that the complex shear moduli can be used to solve an inverse problem to obtain the relaxation time spectra that underlie the dynamics within condensates. This is of practical importance given advancements in passive and active microrheology measurements of condensate viscoelasticity.

Effect of maturity on the drying characteristics of lotus seed and molecular structure, gelation and digestive properties of its starch.

Maturity and drying treatment are important factors affecting the processing characteristics of lotus seeds and its starch. This study aimed to investigate the effect of maturity (from low to high-M-1, M-2, M-3, M-4) on far-infrared drying kinetics of lotus seeds, and on the variation of structure, gelation and digestive properties of lotus seed starch (LSS) before and after drying. As the maturity increased, the drying time reduced from 5.8 to 1.0 h. The reduction of drying time was correlated with the decrease of initial moisture content, the increase of water freedom and the destruction of tissue structure during ripening. The increased maturity and drying process altered the multiscale structure of LSS, including an increase in amylose content, disruption of the short-range structure, and a decrease in relative crystallinity and molecular weight. The viscosity, pasting temperature and enthalpy of LSS decreased during ripening, and drying treatment caused the further decrease. The digestibility of LSS increased during ripening and drying. Lotus seeds at M-4 would be optimal for obtaining shorter drying time, lower pasting temperature and enthalpy, and higher digestibility. This study provided theoretical guidance for achieving effective drying process and screening LSS with suitable processing properties through maturity sorting.

Regulation of intercellular viscosity by E-cadherin-dependent phosphorylation of EGFR in collective cell migration.

Collective cell migration is crucial in various physiological processes, including wound healing, morphogenesis, and cancer metastasis. Adherens Junctions (AJs) play a pivotal role in regulating cell cohesion and migration dynamics during tissue remodeling. While the role and origin of the junctional mechanical tension at AJs have been extensively studied, the influence of the actin cortex structure and dynamics on junction plasticity remains incompletely understood. Moreover, the mechanisms underlying stress dissipation at junctions are not well elucidated. Here, we found that the ligand-independent phosphorylation of epithelial growth factor receptor (EGFR) downstream of de novo E-cadherin adhesion orchestrates a feedback loop, governing intercellular viscosity via the Rac pathway regulating actin dynamics. Our findings highlight how the E-cadherin-dependent EGFR activity controls the migration mode of collective cell movements independently of intercellular tension. This modulation of effective viscosity coordinates cellular movements within the expanding monolayer, inducing a transition from swirling to laminar flow patterns while maintaining a constant migration front speed. Additionally, we propose a vertex model with adjustable junctional viscosity, capable of replicating all observed cellular flow phenotypes experimentally.

Near-Infrared Fluorescent Probe Reveals Elevated Mitochondrial Viscosity during Acute Alcoholic Liver Injury.

Acute alcoholic liver injury (AALI) has become an important cause of liver disease worldwide, and there is an urgent need to develop noninvasive and sensitive methods to detect and evaluate AALI. We report herein three novel but readily available mitochondrial targeting fluorescence probes (ICR, ICJ, and ICQ) for AALI detection. These probes contain different electron-donating groups, among which ICQ exhibits NIR fluorescence (740 nm), a large Stokes shift (110 nm), and a sensitive response to viscosity (73-fold enhancement in fluorescence from water to glycerol), making it suitable for in vivo imaging. ICQ also exhibits an excellent ability to image mitochondrial viscosity changes in cells. More importantly, ICQ can target the liver selectively and image the viscosity changes in the liver noninvasively. Through establishing an AALI mouse model, ICQ was successfully applied to the in situ imaging changes in liver viscosity during the AALI process. The results showed a significant increase in liver viscosity in AALI mice, indicating that viscosity can serve as a marker for AALI, and ICQ is a promising noninvasive and sensitive tool for detecting and evaluating AALI.

Effect of protein oxidation on the structure and emulsifying properties of fish gelatin.

This study aimed to investigate the effect of oxidation on fish gelatin and its emulsifying properties. Fish gelatin was oxidized with varying concentrations of H2O2 (0-30 mM). Increased concentrations of the oxidant led to a decrease in amino acids in the gelatin, including glycine, lysine, and arginine. Additionally, the relative content of ordered secondary structure and triple helix fractions decreased. Zeta potential decreased, while particle size, surface hydrophobicity, and water contact angle increased. Regarding emulsifying behavior, oxidation promoted the adsorption of gelatin to the oil-water interface and reduced interfacial tension. With increased degrees of oxidation, the zeta potential and size of the emulsion droplets decreased. The oxidized gelatin exhibited better emulsifying activity but worse emulsifying stability. Based on these results, a mechanism for how oxidation affects the emulsifying properties of gelatin was proposed: the increase in gelatin's hydrophobicity and the decrease in triple helix structure induced by oxidation reduced the interfacial tension at the oil-water interface. This promoted protein adsorption at the oil-water interface, allowing the formation of smaller oil droplets and enhancing gelatin's emulsifying activity. However, the decrease in electrostatic repulsion between emulsion droplets and the decrease in solution viscosity increased the flocculation and aggregation of oil droplets, ultimately weakening the emulsifying stability of gelatin.

Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect.

The thermal sterilization process of protein beverages inevitably leads to the formation of insoluble thermal aggregates, greatly reducing the texture and taste of protein beverages. In this study, homogenized egg white (HEW) was obtained by ultrahigh-high-pressure (UHP) homogenization pretreatment of egg white (EW), and then a special egg white fluid gel (EWFG) was prepared by water bath heating. The results showed that the optimal conditions for preparing EWFG were three cycles at 20 MPa homogenizing pressure and heating in a water bath at 72℃ for 10 min. Under these conditions, the EWFG was a milky-white homogeneous liquid with an average particle size of about 560 nm. Measurements of the physicochemical properties of HEW and EWFG showed that the UHP homogenization treatment reduced the viscosity of HEW, decreased the particle size of protein aggregates, and increased the zeta potential, which altered the interactions of proteins during the subsequent heating process and facilitated the formation of homogeneous and dispersed EWFG. EWFG showed good stability at pH 6-10 and in low-concentration saline and medium-concentration sucrose solutions. The EWFG obtained by the present treatment is more suitable for factory-scale production and has great potential for protein beverage applications.

Methodology Approach for Microplastics Isolation from Samples Containing Sucrose.

The growing production and use of plastics significantly contribute to microplastics (MPs) contamination in the environment. Humans are exposed to MPs primarily through the gastrointestinal route, as these particles are present in beverages and food, e.g., sugar. Effective isolation and identification of MPs from food is essential for their elimination. This study aimed to evaluate factors influencing the isolation of MPs from sucrose solutions to determine optimal conditions for the process. Polyethylene particles were used to test separation methods involving chemical digestion with acids and filtration through membrane filters made of nylon, mixed cellulose ester, and cellulose acetate with pore sizes of 0.8 and 10 µm. The effects of temperature and acid type and its concentration on plastic particles were examined using scanning electron microscopy and µ-Raman spectroscopy. The results indicate that increased temperature reduces solution viscosity and sucrose adherence to MPs' particles, while higher acid concentrations accelerate sucrose hydrolysis. The optimal conditions for MPs' isolation were found to be 5% HCl at 70 °C for 5 min, followed by filtration using an efficient membrane system. These conditions ensure a high recovery and fast filtration without altering MPs' surface properties, providing a reliable basis for further analysis of MPs in food.

Automatic characterization of capillary flow profile of liquid samples on µTADs based on capacitance measurement.

Capillary flow profile of liquid samples in porous media is closely related to the important properties of liquid samples, including the viscosity and the surface energy. Therefore, capillary flow profile can be used as an index to differentiate liquid samples with different properties. Fast and automatic characterization of capillary flow profile of liquid samples is necessary. In this work, we develop a portable and economical capacitance acquisition system (CASY) to easily obtain the capillary flow profile of liquid samples on microfluidic thread-based analytical devices (µTADs) by measuring the capacitance during the capillary flow. At first, we validate the accuracy of this method by comparing with the traditional method by video analysis in obtaining the capillary flow profiles in µTADs of cotton threads or glass fiber threads. Then we use it to differentiate liquid samples with different viscosity (mixture of water and glycerol). In addition, capillary flow profile on µTADs with chemical valves (chitosan or sucrose) can also be obtained on this device. Lastly, we show the potential of this device in measurement of hematocrit (HCT) of whole blood samples. This device can be used to catalog liquid biological samples with different properties in point-of-care diagnostics in the near future.

Role of Associated Water Dynamics on Protein Stability and Activity in Crowded Milieu.

Macromolecular crowding bridges in vivo and in vitro studies by simulating cellular complexities such as high viscosity and limited space while maintaining the experimental feasibility. Over the last two decades, the impact of macromolecular crowding on protein stability and activity has been a significant topic of study and discussion, though still lacking a thorough mechanistic understanding. This article investigates the role of associated water dynamics on protein stability and activity within crowded environments, using bromelain and Ficoll-70 as the model systems. Traditional crowding theory primarily attributes protein stability to entropic effects (excluded volume) and enthalpic interactions. However, our recent findings suggest that water structure modulation plays a crucial role in a crowded environment. In this report, we strengthen the conclusion of our previous study, i.e., rigid-associated water stabilizes proteins via entropy and destabilizes them via enthalpy, while flexible water has the opposite effect. In the process, we addressed previous shortcomings with a systematic concentration-dependent study using a single-domain protein and component analysis of solvation dynamics. More importantly, we analyze bromelain's hydrolytic activity using the Michaelis-Menten model to understand kinetic parameters like maximum velocity (Vmax) achieved by the system and the Michaelis-Menten coefficient (KM). Results indicate that microviscosity (not the bulk viscosity) controls the enzyme-substrate (ES) complex formation, where an increase in the microviscosity makes the ES complex formation less favorable. On the other hand, flexible associated water dynamics were found to favor the rate of product formation significantly from the ES complex, while rigid associated water hinders it. This study improves our understanding of protein stability and activity in crowded environments, highlighting the critical role of associated water dynamics.

Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels.

There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.

Investigation of Factors Affecting Extraction of Calophyllum inophyllum Seed Oil via Response Surface Methodology.

This study used the Soxhlet apparatus to investigate honne oil (HO) extraction optimization. Twenty-four (24) experiments were formulated using the D-optimal design considering extraction time (2 - 6 h), honne weight (20 - 60 g), and particle size using acetone. The yield, functional groups, physical and chemical properties, and fatty acid composition of the HO were assessed. The optimal extraction conditions established were a time of 6 h, fine particle size, and honne weight of 20 g with a high HO yield of 70.85 wt.%. The HO had an acid value and kinematic viscosity of 35.68 mg KOH/g oil and 52.96 mm 2 /s, respectively. The observed coefficient of determination of 0.9870 suggests that the model developed for the process is efficient. The functional groups and fatty acids of the HO confirm that it is highly unsaturated with the regions of trans-unsaturation bending vibrations and double bond stretching. The properties of the HO demonstrate that it could be used to produce biodiesel, notwithstanding the necessity for pretreatment.

Luteolin-loaded Invasomes Gel for Transdermal Delivery: Development, Optimization, in-vitro, and Preclinical Evaluation.

Luteolin (LN), is an herbal bioactive flavone and exhibits many pharmacological activities. However, the bioavailability of LN is limited due to its inadequate solubility and significant first-pass metabolism. The present study developed transdermal LN-loaded invasomes (IVM) gel to improve the therapeutic efficacy. The LN-IVM was prepared and optimized by 2 3 factorial designs. LN-IVM was characterized for physicochemical parameters. The optimized LN-IVM (LN-IVMopt) was incorporated into HPMC-K4M gel and evaluated for viscosity, spreadability, and irritation. Further LN-IVM gel was evaluated for drug release, ex-vivo permeation, pharmacokinetic and pharmacodynamics study. LN-IVMopt showed 300.8±2.67 nm of VS, 0.258 of PDI, 89.92±1.29% of EE, and a zeta potential of -18.2 mV. LN-IVM exhibited spherical morphology. FTIR and XRD results demonstrated that LN was encapsulated into IVM matrix. The optimized IVM gel (LN-IVMoptG2) exhibited excellent viscosity, spreadability, and sustained release of LN (91.32±2.95% in 24 h). LN-IVMoptG2 exhibited statistically significant (p < 0.05) higher flux (5.79 µg/h/cm2 ) than LN-gel (2.09 µg/h/cm2 ). The apparent permeability coefficient of plain LN gel and LN- IVMoptG was 1.15×10-5 cm/min and 3.22×10-5 cm/min respectively. LN-IVMoptG2 showed no irritation (score 0.0) throughout the study (60 min). The relative bioavailability of LN from LN-IVMopt-G2 (transdermal) was 2.38±0.19 fold as compared to LN-Sus (oral) and 1.81±0.15-fold than plain LN-gel (transdermal). The LN-IVMoptG2 showed a substantial lessening in the paw volume up to 12 h (17.48±1.94% swelling) than plain LN-gel (44.77±2.82% swelling). The finding concluded that the IVM gel is a novel, effective, and safe approach for the delivery of LN transdermally to improve its therapeutic efficacy.

Shear rate induced viscosity change of human blood samples and blood mimicking fluids.

Purpose: The aim of this study was to measure blood and blood mimicking fluids viscosity at different shear rates (on the interval of 0.1-5000 1/s and 0.1-10000 1/s) while taking into consideration the measuring device's capability and blood's characteristics. We also provided the measurement results of the most accurate measuring program. Methods: We measured blood samples from five donors, and four different blood mimicking fluid compositions. The measurements were done on an Anton Paar Physica MCR301 rotational rheometer with two measuring programs varying in the shear rate intervals, the number of measuring points and the measuring point durations. Results: The results confirmed the significant shear thinning and thixotropic effects of blood. Blood mimicking fluids also had these characteristics. The measured blood viscosity values are in agreement with those of the literature. Conclusions: It can be concluded that the step test program was able to give more stable results as the measured torque was over the nominal limit of 0.05 ìNm over 0.1 1/s and over the selected torque limit of 0.5 ìNm over 31.6 1/s. Blood mimicking fluid measurement results were different from that of the literature due to different measuring conditions. The sample consisting of water, glycerol and starch mimicked well blood's behaviour and viscosity values at 37 degrees Celsius.

Single-Component Cellulose Acetate Sulfate Hydrogels for Direct Ink Writing 3D Printing.

Hydrogels, typically favored for 3D printing due to their viscoelasticity, are now trending toward ecofriendly alternatives amid growing environmental concerns. In this study, we crafted cellulose-based hydrogels, specifically employing cellulose acetate sulfate (CAS). By keeping the acetyl group substitution degree (DSacetyl = 1.8) and CAS molecular weight constant, we varied rheological properties by adjusting sulfate group substitution (DSsulfate = 0.4, 0.7, and 1.0) and CAS concentration (2-5 wt %). Rheological characterizations, including shear-thinning, yield stress, and thixotropy, were performed to identify optimal conditions for formulating CAS hydrogel ink in direct ink writing for 3D printing under selected experimental conditions. Based on rheological findings, CAS hydrogels with DSsulfate 0.7 and concentration of 4 wt % was used for 3D printing, with subsequent evaluation of printing metrics. Additionally, the effect of ionic cross-linking using Ca2+ ions on the structural integrity of 3D-printed structures was evaluated, demonstrating effective preservation through reinforced polymer networks. The shrinking and swelling behaviors of the 3D-printed structures were also significantly affected by this ionic cross-linking. Building on these findings, this work could broaden the range of cellulose derivatives available for the preparation of cellulose-based hydrogels for 3D printing.