3D Printing Complex Egg White Protein Objects: Properties and Optimization
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
3D Printing Complex Egg White Protein Objects: Properties and Optimization
Authors
Keywords
Egg white protein, Gelatin, 3D printing, Rheological properties, Printing parameters
Journal
Food and Bioprocess Technology
Volume 12, Issue 2, Pages 267-279
Publisher
Springer Nature
Online
2018-11-15
DOI
10.1007/s11947-018-2209-z
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products
- (2018) Yang Zhu et al. FOOD HYDROCOLLOIDS
- Impact of rheological properties of mashed potatoes on 3D printing
- (2018) Zhenbin Liu et al. JOURNAL OF FOOD ENGINEERING
- Design and characterisation of food grade powders and inks for microstructure control using 3D printing
- (2018) Sonia Holland et al. JOURNAL OF FOOD ENGINEERING
- Investigation on fish surimi gel as promising food material for 3D printing
- (2018) Lin Wang et al. JOURNAL OF FOOD ENGINEERING
- Effect of 3D printing on the structure and textural properties of processed cheese
- (2018) Camille Le Tohic et al. JOURNAL OF FOOD ENGINEERING
- 3D printing technology: The new era for food customization and elaboration
- (2018) Iman Dankar et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Simultaneous particle size and 3D position measurements of pulverized coal flame with digital inline holography
- (2017) Yingchun Wu et al. FUEL
- Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
- (2017) Sylvester Mantihal et al. Innovative Food Science & Emerging Technologies
- 3D printing complex chocolate objects: Platform design, optimization and evaluation
- (2017) Matthew Lanaro et al. JOURNAL OF FOOD ENGINEERING
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Cerium Biomagnification in a Terrestrial Food Chain: Influence of Particle Size and Growth Stage
- (2016) Sanghamitra Majumdar et al. ENVIRONMENTAL SCIENCE & TECHNOLOGY
- Heat-induced interaction between egg white protein and wheat gluten
- (2016) Yun Luo et al. FOOD CHEMISTRY
- Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein
- (2016) Yuehui Hao et al. FOOD HYDROCOLLOIDS
- Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein
- (2016) Ying Hu et al. FOOD HYDROCOLLOIDS
- Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
- (2016) Cuihua Chang et al. FOOD HYDROCOLLOIDS
- Swelling of whey and egg white protein hydrogels with stranded and particulate microstructures
- (2016) Hui Li et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- 3d printing technologies applied for food design: Status and prospects
- (2016) Fernanda C. Godoi et al. JOURNAL OF FOOD ENGINEERING
- Tribological method to measure lubricating properties of dairy products
- (2016) Phuong T.M. Nguyen et al. JOURNAL OF FOOD ENGINEERING
- Mechanisms underlying astringency: introduction to an oral tribology approach
- (2016) Rutuja Upadhyay et al. JOURNAL OF PHYSICS D-APPLIED PHYSICS
- Recent developments in 3D printable composite materials
- (2016) Umme Kalsoom et al. RSC Advances
- Recent development in 3D food printing
- (2015) Fan Yang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- An Overview of 3D Printing Technologies for Food Fabrication
- (2015) Jie Sun et al. Food and Bioprocess Technology
- 3D printing of shape memory polymer for functional part fabrication
- (2015) Yang Yang et al. INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY
- The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein
- (2015) Moritz Lassé et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Influence of Xanthan-Curdlan Hydrogel Complex on Freeze-Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze-Thaw Cycle
- (2015) Setareh Ghorban Shiroodi et al. JOURNAL OF FOOD SCIENCE
- Additive manufacturing for the food industry
- (2015) Jeffrey I. Lipton et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Evaluation of 3D Printing and Its Potential Impact on Biotechnology and the Chemical Sciences
- (2014) Bethany C. Gross et al. ANALYTICAL CHEMISTRY
- Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology
- (2013) Nichola Selway et al. FOOD RESEARCH INTERNATIONAL
- Applications of tribology in studying food oral processing and texture perception
- (2013) Sangeeta Prakash et al. FOOD RESEARCH INTERNATIONAL
- Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems
- (2013) Peng Zhou et al. JOURNAL OF FOOD SCIENCE
- Additive manufacturing (AM) and nanotechnology: promises and challenges
- (2013) Olga Ivanova et al. RAPID PROTOTYPING JOURNAL
- An Initial Study of Aerosol Jet® Printed Interconnections on Extrusion-Based 3D-Printed Substrates
- (2013) Frederik Vogeler et al. STROJNISKI VESTNIK-JOURNAL OF MECHANICAL ENGINEERING
- Theory of viscoelastic lubrication
- (2013) M. Scaraggi et al. TRIBOLOGY INTERNATIONAL
- A review of trends and limitations in hydrogel-rapid prototyping for tissue engineering
- (2012) Thomas Billiet et al. BIOMATERIALS
- Control of the properties of xanthan/glucomannan mixed gels by varying xanthan fine structure
- (2012) P. Fitzpatrick et al. CARBOHYDRATE POLYMERS
- Gel mechanical properties of milk whey protein–dextran conjugates obtained by Maillard reaction
- (2012) María Julia Spotti et al. FOOD HYDROCOLLOIDS
- A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins
- (2012) George Ninan et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Food Layered Manufacture: A new process for constructing solid foods
- (2012) Teresa F. Wegrzyn et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of static and dynamic ageing on wear and friction behavior of aluminum 6082 alloy
- (2012) Sanjeev Das et al. TRIBOLOGY INTERNATIONAL
- Rheology and tribology: Two distinctive regimes of food texture sensation
- (2011) Jianshe Chen et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Modelling texture perception by soft epithelial surfaces
- (2010) George A. van Aken Soft Matter
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started