A rheological approach to 3D printing of plasma protein based doughs

Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract

(2020) P. Fradinho et al.   Innovative Food Science & Emerging Technologies

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

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

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

Development of green superabsorbent materials from a by-product of the meat industry

(2019) Estefanía Álvarez-Castillo et al.   JOURNAL OF CLEANER PRODUCTION

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

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

Composites from by-products of the food industry for the development of superabsorbent biomaterials

(2019) Estefanía Álvarez-Castillo et al.   FOOD AND BIOPRODUCTS PROCESSING

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

(2019) Lilan Xu 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

Pea flour as stabilizer of oil-in-water emulsions: Protein purification unnecessary

(2019) Simha Sridharan et al.   FOOD HYDROCOLLOIDS

Pea protein microgel particles as Pickering stabilisers of oil-in-water emulsions: Responsiveness to pH and ionic strength

(2019) Shuning Zhang et al.   FOOD HYDROCOLLOIDS

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu 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

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

Intermolecular interactions and microstructure of glycerol-plasticized soy protein materials at molecular and nanometer levels

(2018) Huafeng Tian et al.   POLYMER TESTING

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

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

Tyrosinase-crosslinked pea protein emulsions: Impact of zein incorporation

(2018) Jovana Glusac et al.   FOOD RESEARCH INTERNATIONAL

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

Investigation of the rheology and strength of geopolymer mixtures for extrusion-based 3D printing

(2018) Biranchi Panda et al.   CEMENT & CONCRETE COMPOSITES

Optimization of a thermal process for the production of superabsorbent materials based on a soy protein isolate

(2018) Estefanía Álvarez-Castillo et al.   INDUSTRIAL CROPS AND PRODUCTS

Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?

(2018) J.M. Aguilar et al.   FOOD HYDROCOLLOIDS

Shear and extensional properties of kefiran

(2016) Judith Piermaría et al.   CARBOHYDRATE POLYMERS

Characterization of pea protein-based bioplastics processed by injection moulding

(2016) Victor Perez et al.   FOOD AND BIOPRODUCTS PROCESSING

Thermomechanical properties and water uptake capacity of soy protein-based bioplastics processed by injection molding

(2016) Lucía Fernández-Espada et al.   JOURNAL OF APPLIED POLYMER SCIENCE

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

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

Formulation of Chestnut Cookies and their Rheological and Quality Characteristics

(2016) Ilkem Demirkesen   JOURNAL OF FOOD QUALITY

Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing

(2016) Carla Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein/glycerol blends and injection-molded bioplastic matrices: Soybean versus egg albumen

(2015) Lucía Fernández-Espada et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Review: bio-based films from zein, keratin, pea, and rapeseed protein feedstocks

(2013) Weida Shi et al.   JOURNAL OF MATERIALS SCIENCE

Porcine plasma as polyphosphate and caseinate replacer in frankfurters

(2011) Sònia Hurtado et al.   MEAT SCIENCE

From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis

(2010) José Manuel Aguilar et al.   FOOD HYDROCOLLOIDS

Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum

(2009) A.I. Bourbon et al.   FOOD HYDROCOLLOIDS

Extrusion Processing and Properties of Protein-Based Thermoplastics

(2009) Casparus J. R. Verbeek et al.   MACROMOLECULAR MATERIALS AND ENGINEERING

Characterization of porcine plasma protein-based films as affected by pretreatment and cross-linking agents

(2008) Pornpot Nuthong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nonlinear, time-dependent shear flow behaviour, and shear-induced effects in wheat flour dough rheology

(2008) Jacques Lefebvre   JOURNAL OF CEREAL SCIENCE

Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties

(2007) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

(2007) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD ENGINEERING