This study innovatively proposes using an oil–water double gel as an ideal 3D printing substrate. The double gel cleverly combines the advantages of both hydrogel and oleogel, offering features such as co-delivery of hydrophilic and hydrophobic nutrients, excellent thermodynamic stability, and strong controlled-release potential. This provides a solid material foundation for creating safe, nutritious, and personalized diets for individuals with dysphagia.

This article describes a novel approach for developing functional foods for individuals with impaired digestive function (e.g., insufficient or excessive gastric acid secretion). By using empirical equations involving relaxation rate, protein concentration, and pH, it enables personalized dosing or formulation customization to achieve precise nutrition.

Because low-field nuclear magnetic resonance (LF-NMR) technology is fast, accurate, and non-destructive in assessing food quality, it holds great potential for food quality control and evaluation. Currently, LF-NMR applications in rapid food testing primarily include monitoring solid-state fermentation, detecting adulteration, and tracking lipid oxidation.

LF-NMR analysis sensitively reflects differences in hydrogen states caused by the aging of yellow wine. This technique holds promise as a rapid method for distinguishing the age of yellow wine.

Chocolate is a high-calorie food that many people enjoy. It tends to be low in protein but high in fat. While chocolate has certain benefits, its high caloric content can contribute to obesity.

An in-situ variable-temperature low-field NMR system refers to a low-field nuclear magnetic resonance setup that can **dynamically adjust the sample temperature in real time** and perform **in-situ measurements** at the set temperature. This system is capable of conducting both **relaxation analysis** and **magnetic resonance imaging (MRI)** simultaneously.

Natural fats at room temperature are generally a mixture of solid and liquid fats. Solid fat content (SFC) is a conventional measurement for cocoa butter, margarine, butter, and similar products, reflecting the melting behavior and hardness of fats at different temperatures.

Measurement of solid fat content (SFC) is a common step in the food industry. Analyzing SFC is crucial for food manufacturers producing fat-based products.

Measuring the solid fat content (SFC) of cocoa butter samples at different temperatures.

Low-field nuclear magnetic resonance (NMR) technology is a rapid, accurate, and non-destructive testing method that can be used to determine the moisture content in tea leaves.