Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum

Properties of 3D printed dough and optimization of printing parameters

(2019) Yaowen Liu et al.   Innovative Food Science & Emerging Technologies

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

(2019) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

3D printing of Cordyceps flower powder

(2019) Xiuxiu Teng et al.   JOURNAL OF FOOD PROCESS ENGINEERING

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

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

(2019) Sylvester Mantihal et al.   JOURNAL OF TEXTURE STUDIES

3D printing of egg yolk and white with rice flour blends

(2019) T. Anukiruthika et al.   JOURNAL OF FOOD ENGINEERING

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

(2018) C. Severini et al.   FOOD RESEARCH INTERNATIONAL

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

(2018) Hyun Woo Kim 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

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

Effect of 3D printing on the structure and textural properties of processed cheese

(2018) Camille Le Tohic 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

Study on 3D printing of orange concentrate and material characteristics

(2018) S. M. Roknul Azam et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

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

(2018) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

(2018) E.L. Warner et al.   JOURNAL OF FOOD ENGINEERING

Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures

(2017) Madhu Sharma et al.   FOOD HYDROCOLLOIDS

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

(2017) Valérie Vancauwenberghe et al.   Innovative Food Science & Emerging Technologies

Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables

(2017) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Printing on Food or Food Printing: a Review

(2016) F. Pallottino et al.   Food and Bioprocess Technology

Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan

(2016) Natalie Russ et al.   FOOD HYDROCOLLOIDS

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

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

An Overview of 3D Printing Technologies for Food Fabrication

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

Additive manufacturing for the food industry

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

Acceptability and Identification of Scooped Versus Molded Puréed Foods

(2014) Jamila R. Lepore et al.   CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH

Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

(2013) Yvette Pascua et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Textural characterisation of gellan and agar based fabricated gels with carrot juice

(2013) Soumya Banerjee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Textural and structural breakdown properties of selected hydrocolloid gels

(2011) Wan-Teck Foo et al.   FOOD RESEARCH INTERNATIONAL

Guar gum: processing, properties and food applications—A Review

(2011) Deepak Mudgil et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Issues associated with the use of modified texture foods

(2011) H. Keller et al.   Journal of Nutrition Health & Aging

Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content

(2010) Christos Soukoulis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancing Taste, Texture, Appearance, and Presentation of Pureed Food Improved Resident Quality of Life and Weight Status

(2010) Digna Cassens et al.   NUTRITION REVIEWS

Quality of mashed potatoes: effect of adding blends of kappa-carrageenan and xanthan gum

(2009) C. Fernández et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY