Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties

Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties

(2021) Sukirti Joshi et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

(2019) Hongjuan Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2019) Sicong Zhu et al.   Innovative Food Science & Emerging Technologies

Rheological and structural properties of rice bran protein-flaxseed ( Linum usitatissimum L.) gum complex coacervates

(2018) Elham Hasanvand et al.   FOOD HYDROCOLLOIDS

Rheological behavior of emulsion gels stabilized by zein/tannic acid complex particles

(2018) Yuan Zou et al.   FOOD HYDROCOLLOIDS

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

(2018) Camille Le Tohic 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

Study on 3D printing of orange concentrate and material characteristics

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

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

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

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

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

Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO 4

(2017) Xufeng Wang et al.   FOOD CHEMISTRY

Enhanced wetting behaviours of whey protein isolate powder: The different effects of lecithin addition by fluidised bed agglomeration and coating processes

(2017) Junfu Ji et al.   FOOD HYDROCOLLOIDS

Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis

(2016) Ozgur Tarhan et al.   FOOD HYDROCOLLOIDS

Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels

(2015) Zhihua Pang et al.   FOOD RESEARCH INTERNATIONAL

Paste Rheology Correlating With Dispensed Finger Geometry

(2014) Maximilian Pospischil et al.   IEEE Journal of Photovoltaics

Invited review: Caseins and the casein micelle: Their biological functions, structures, and behavior in foods1

(2013) C. Holt et al.   JOURNAL OF DAIRY SCIENCE

Modulation of rheological properties by heat-induced aggregation of whey protein solution

(2011) Nanik Purwanti et al.   FOOD HYDROCOLLOIDS

Impact of mixed-linkage (1→3, 1→4) β-glucans on physical properties of acid-set skim milk gels

(2007) A. Lazaridou et al.   INTERNATIONAL DAIRY JOURNAL