Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Assessing the microstructural and rheological changes induced by food additives on potato puree

(2018) Iman Dankar et al.   FOOD CHEMISTRY

Consumers’ attitudes and change of attitude toward 3D-printed food

(2018) Thomas A. Brunner et al.   FOOD QUALITY AND PREFERENCE

The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction

(2018) Barbara Vad Andersen et al.   FOOD QUALITY AND PREFERENCE

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

(2018) Zhenbin Liu et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of 3D printed baking dough as affected by different compositions

(2018) Fan Yang et al.   Innovative Food Science & Emerging Technologies

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

(2018) C. Severini et al.   JOURNAL OF FOOD ENGINEERING

Strength, fracture and compression properties of gelatins by a new 3D printed tool

(2018) Marco Rapisarda 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

Model-based design and validation of food texture of 3D printed pectin-based food simulants

(2018) Valérie Vancauwenberghe et al.   JOURNAL OF FOOD ENGINEERING

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun et al.   JOURNAL OF FOOD ENGINEERING

Oral processing and texture perception influences satiation

(2018) Bryony James   PHYSIOLOGY & BEHAVIOR

Textural modification of 3D printed dark chocolate by varying internal infill structure

(2018) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

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: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

(2016) Marine Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Variables affecting the printability of foods: Preliminary tests on cereal-based products

(2016) C. Severini et al.   Innovative Food Science & Emerging Technologies

Texture-modified foods for the elderly: Status, technology and opportunities

(2016) José Miguel Aguilera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Media Coverage, Public Perceptions, and Consumer Behavior: Insights from New Food Technologies

(2016) Jill J. McCluskey et al.   Annual Review of Resource Economics

Effect of Infill Parameters on Tensile Mechanical Behavior in Desktop 3D Printing

(2016) Miguel Fernandez-Vicente et al.   3D Printing and Additive Manufacturing

Impact of terminology on consumer acceptance of emerging technologies through the example of PEF technology

(2015) Henry Jaeger et al.   Innovative Food Science & Emerging Technologies

Additive manufacturing for the food industry

(2015) Jeffrey I. Lipton et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

3D bioprinting of tissues and organs

(2014) Sean V Murphy et al.   NATURE BIOTECHNOLOGY

Complexity and conundrums. Citizens’ evaluations of potentially contentious novel food technologies using a deliberative discourse approach

(2013) Gráinne M. Greehy et al.   APPETITE

Factors influencing public acceptance of innovative food technologies and products

(2008) M SIEGRIST   TRENDS IN FOOD SCIENCE & TECHNOLOGY