Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Factors affecting 3D printing and post-processing capacity of cookie dough

(2020) Ezgi Tekin Pulatsu et al.   Innovative Food Science & Emerging Technologies

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

(2020) Azarmidokht Gholamipour-Shirazi et al.   Foods

Effect of Temperature on 3D Printing of Commercial Potato Puree

(2019) J. Martínez-Monzó et al.   Food Biophysics

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

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

Post-processing feasibility of composite-layer 3D printed beef

(2019) Arianna Dick et al.   MEAT SCIENCE

Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

(2018) Melina Maynara Carvalho de Almeida et al.   Food and Bioprocess 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

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

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

Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages

(2018) Zi Wang et al.   Annual Review of Food Science and Technology

Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

(2018) Hyun Woo Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cookie texture, spread ratio and sensory acceptability of cookies as a function of soluble dietary fiber, baking time and different water levels

(2017) Deepak Mudgil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

(2016) Ilkem Demirkesen   JOURNAL OF FOOD QUALITY

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

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

Effect of Hydrocolloids on Quality of Proso Millet Cookie

(2015) Rajesh Devisetti et al.   Food and Bioprocess Technology

Using Micro-CT Derived Bone Microarchitecture to Analyze Bone Stiffness – A Case Study on Osteoporosis Rat Bone

(2015) Yuchin Wu et al.   Frontiers in Endocrinology

Relationship of polymeric proteins and empirical dough rheology with dynamic rheology of dough and gluten from different wheat varieties

(2013) Sandeep Singh et al.   FOOD HYDROCOLLOIDS

Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content

(2013) Marcella Mastromatteo et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

(2011) Roopesh M. Syamaladevi et al.   Food Biophysics

Analysis of Orthodontically Induced Root Resorption Using Micro-Computed Tomography (Micro-CT)

(2008) Tom Wierzbicki et al.   ANGLE ORTHODONTIST