Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
Authors
Keywords
-
Journal
Food and Bioprocess Technology
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2020-02-21
DOI
10.1007/s11947-020-02408-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables
- (2019) Meng-sha Huang et al. Food and Bioprocess Technology
- Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
- (2019) Yaowei Liu et al. Food and Bioprocess Technology
- Effective strategies for reduction of oil content in deep-fat fried foods: A review
- (2019) Jacob Tizhe Liberty et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Creation of internal structure of mashed potato construct by 3D printing and its textural properties
- (2018) Zhenbin Liu et al. FOOD RESEARCH INTERNATIONAL
- Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation
- (2018) Arash Ghaitaranpour et al. JOURNAL OF CEREAL SCIENCE
- Impact of rheological properties of mashed potatoes on 3D printing
- (2018) Zhenbin Liu et al. JOURNAL OF FOOD ENGINEERING
- Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing
- (2018) Iman Dankar et al. Food and Bioprocess Technology
- 3D Printing Complex Egg White Protein Objects: Properties and Optimization
- (2018) Lili Liu et al. Food and Bioprocess Technology
- Textural modification of 3D printed dark chocolate by varying internal infill structure
- (2018) Sylvester Mantihal et al. FOOD RESEARCH INTERNATIONAL
- Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy
- (2017) Ya Su et al. FOOD RESEARCH INTERNATIONAL
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Variables affecting the printability of foods: Preliminary tests on cereal-based products
- (2016) C. Severini et al. Innovative Food Science & Emerging Technologies
- Effect of low temperature on the microwave-assisted vacuum frying of potato chips
- (2015) Ya Su et al. DRYING TECHNOLOGY
- A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying
- (2015) Maria del Rocio Teruel et al. JOURNAL OF FOOD SCIENCE
- Evolution of mechanical and optical properties of French fries obtained by hot air-frying
- (2014) A. Heredia et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Simulation of viscoelastic and viscoelastoplastic die-swell flows
- (2012) A. Al-Muslimawi et al. JOURNAL OF NON-NEWTONIAN FLUID MECHANICS
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now