Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Obtention and characterization of dried gels prepared with whey proteins, honey and hydrocolloids mixture

(2017) Ana C Rodriguez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Programming Molecular Association and Viscoelastic Behavior in Protein Networks

(2016) Lawrence J. Dooling et al.   ADVANCED MATERIALS

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions

(2016) William J. Costakis et al.   JOURNAL OF THE EUROPEAN CERAMIC SOCIETY

The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel

(2015) Setareh Ghorban Shiroodi et al.   JOURNAL OF DAIRY RESEARCH

Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

(2015) Yi Chen et al.   Food & Function

Physico-chemical studies on some saccharides in aqueous cellulose solutions at different temperatures – Acoustical and FTIR analysis

(2014) S. Punitha et al.   Journal of Saudi Chemical Society

Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality

(2013) Brahim Bchir et al.   Food and Bioprocess Technology

Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids

(2012) E. Silva et al.   FOOD HYDROCOLLOIDS

Influence of swelling of vegetable particles on structure and rheology of starch matrices

(2012) E. Silva et al.   JOURNAL OF FOOD ENGINEERING

Sol-Gel Behavior of Hydroxypropyl Methylcellulose (HPMC) in Ionic Media Including Drug Release

(2011) Sunil C. Joshi   Materials

Polyelectrolyte hydration: Theory and experiment

(2008) Vojko Vlachy   PURE AND APPLIED CHEMISTRY

Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

(2007) Piyada Achayuthakan et al.   CARBOHYDRATE POLYMERS