# Effect of food hydrocolloids on 3D meat-analog printing and deep-fat-frying

*PRI Rank #14 · Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026*

*Canonical URL: https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026/rank-14*

| Field | Value |
| --- | --- |
| Rank | #14 |
| 18m citations | 42 |
| Journal | Food Hydrocolloids |
| Year | 2024 |
| DOI | 10.1016/j.foodhyd.2024.110716 |
| Corresponding authors | Md. Hafizur Rahman Bhuiyan |
| Institution | McGill University, Canada |

**Ranking page:** [Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026](https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026)

**Paper link:** [10.1016/j.foodhyd.2024.110716](https://doi.org/10.1016/j.foodhyd.2024.110716)

## Topics

3D food printing · meat analogues · plant proteins · soy protein isolate · gluten · Xanthan gum · pectin · Hydroxypropyl methylcellulose · guar gum · locust bean gum · deep frying · ink viscosity · printing precision · dimensional stability · cooking loss · moisture-fat profile · color attributes · glass-transition-temperature · canola oil

## Cite this ranking

```
Pepkio Research Index (PRI). Topics and Trends in Most Cited Meat and Animal Product Quality Papers, Class of 2026. https://pri.pepkio.com/top-papers/meat-and-animal-product-quality/2026. Accessed 2026-07-21.

Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459
```