3D printing of protein-based composite fruit and vegetable gel system

Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics

(2020) Pattarapon Phuhongsung et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

(2020) Arianna Dick et al.   FOOD HYDROCOLLOIDS

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

(2020) Estefanía Álvarez-Castillo et al.   JOURNAL OF FOOD ENGINEERING

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

Manufacturing personalized food for people uniqueness. An overview from traditional to emerging technologies

(2019) Antonio Derossi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

(2019) Chang He et al.   Innovative Food Science & Emerging Technologies

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 Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

(2018) Roknul S. M. Azam et al.   Food Biophysics

Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials

(2018) Feng Chuanxing et al.   International Journal of Food Engineering

Impact of rheological properties of mashed potatoes on 3D printing

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

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

(2018) A. Derossi 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

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 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

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

(2018) Fan Yang et al.   DRYING TECHNOLOGY

Water-binding capacity of protein-rich particles and their pellets

(2017) Jorien P.C.M. Peters et al.   FOOD HYDROCOLLOIDS

Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods

(2017) Fangfang Xu et al.   FOOD RESEARCH INTERNATIONAL

Printing on Food or Food Printing: a Review

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

Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

(2016) Jorien P.C.M. Peters et al.   FOOD HYDROCOLLOIDS

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

(2016) Ozgur Tarhan 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

Effect of crosslink density on the water-binding capacity of whey protein microparticles

(2015) Jorien P.C.M. Peters et al.   FOOD HYDROCOLLOIDS

Drying of restructured chips made from the old stalks ofAsparagus officinalis: impact of different drying methods

(2015) Zhenbin Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Additive manufacturing for the food industry

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

Improved texture analysis for hydrogel characterization: Gel cohesiveness, adhesiveness, and hardness

(2011) Julia Hurler et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Rheology of food materials

(2010) Peter Fischer et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE