Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing

(2020) Yuntao Liu et al.   Food and Bioprocess Technology

Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content

(2020) Zhenbin Liu et al.   Food and Bioprocess Technology

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

(2020) Pattarapon Phuhongsung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

(2019) Jingwang Chen et al.   JOURNAL OF FOOD ENGINEERING

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

Improving the three‐dimensional printability of taro paste by the addition of additives

(2019) Meng‐sha Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

(2019) Ahmed Fathy Ghazal et al.   Food and Bioprocess Technology

3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

(2019) Prithvika Krishnaraj et al.   Food and Bioprocess Technology

Correction to: 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

Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system

(2019) Hanzhi Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

(2018) Roknul S. M. Azam et al.   Food Biophysics

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

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

(2018) Zhenbin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

FTIR Spectroscopy of Protein Isolates of Salt-Tolerant Soybean Mutants

(2018) S. Akyuz et al.   Journal of Applied Spectroscopy

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

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Dual extrusion 3D printing of mashed potatoes/strawberry juice gel

(2018) Zhenbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

3D printing technology: The new era for food customization and elaboration

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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 printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

(2018) Yaowei Liu et al.   Innovative Food Science & Emerging Technologies

Characterization of Soybean Protein Adhesives Modified by Xanthan Gum

(2018) Chen Feng et al.   Coatings

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

(2018) Fan Yang et al.   DRYING TECHNOLOGY

3D Printing Complex Egg White Protein Objects: Properties and Optimization

(2018) Lili Liu et al.   Food and Bioprocess Technology

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

(2018) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

Phenolic compounds and carotenoids in pumpkin fruit and related traditional products

(2016) Gordana Zdunic et al.   Hemijska Industrija

An Overview of 3D Printing Technologies for Food Fabrication

(2015) Jie Sun et al.   Food and Bioprocess Technology

Culinary preparation of beetroot (Beta vulgarisL.): the impact on sensory quality and appropriateness

(2014) Vibe Bach et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

(2013) Srinivasan Damodaran et al.   Annual Review of Food Science and Technology

Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts

(2010) Boris Nemzer et al.   FOOD CHEMISTRY

Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet (Beta vulgarisL. ssp.vulgarisRote Kugel)

(2010) Martina Bavec et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. Detroit Dark Red

(2010) Vasil Georgiev Georgiev et al.   PLANT FOODS FOR HUMAN NUTRITION