Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements

Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying

(2019) Qing Sun et al.   Food and Bioprocess Technology

Effect of Temperature on 3D Printing of Commercial Potato Puree

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

Novel Intelligent Detection of Safer Water Activity by LF-NMR Spectra for Selected Fruits and Vegetables during Drying

(2019) Bimal Chitrakar et al.   Food and Bioprocess Technology

Intelligent detection of flavor changes in ginger during microwave vacuum drying based on LF-NMR

(2019) Yanan Sun et al.   FOOD RESEARCH INTERNATIONAL

Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying

(2019) Linlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

(2019) Azarmidokht Gholamipour-Shirazi et al.   FOOD HYDROCOLLOIDS

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

(2019) Sicong Zhu 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

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille 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

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

(2018) Yanan Sun et al.   ULTRASONICS SONOCHEMISTRY

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

(2018) Yaowei Liu et al.   LWT-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

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

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

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

Characterizing the feasibility of processing wet granular materials to improve rheology for 3D printing

(2017) Michael Sweeney et al.   JOURNAL OF MATERIALS SCIENCE

3D printing: Printing precision and application in food sector

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

Dual-Responsive Hydrogels for Direct-Write 3D Printing

(2015) Musan Zhang et al.   MACROMOLECULES

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Determination of Dry Matter Content in Potato Tubers by Low-Field Nuclear Magnetic Resonance (LF-NMR)

(2010) Christian Lyndgaard Hansen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological behavior of alginate solutions for biomanufacturing

(2009) Rodrigo Alvarenga Rezende et al.   JOURNAL OF APPLIED POLYMER SCIENCE