Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation

(2020) Chaofan Guo et al.   JOURNAL OF FOOD ENGINEERING

Properties of 3D printed dough and optimization of printing parameters

(2019) Yaowen Liu et al.   Innovative Food Science & Emerging Technologies

Model Building and Slicing in Food 3D Printing Processes: A Review

(2019) Chaofan Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2019) Yanan Sun et al.   FOOD RESEARCH INTERNATIONAL

Comparison of rheological properties of different protein/gum arabic complex coacervates

(2019) Die Dong et al.   JOURNAL OF FOOD PROCESS ENGINEERING

3D food printing: a categorised review of inks and their development

(2019) Siew Li Voon et al.   Virtual and Physical Prototyping

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

(2019) Ahmed Fathy Ghazal et al.   Food and Bioprocess Technology

Production and characterization of bactericidal wound dressing material based on gelatin nanofiber

(2019) Murat İnal et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Microencapsulation of Garlic Extract by Complex Coacervation Using Whey Protein Isolate/Chitosan and Gum Arabic/Chitosan as Wall Materials: Influence of Anionic Biopolymers on the Physicochemical and Structural Properties of Microparticles

(2019) Loleny Tavares et al.   Food and Bioprocess Technology

Protein-polysaccharide based microencapsulated phase change material composites for thermal energy storage

(2019) Jitendra Singh et al.   CARBOHYDRATE POLYMERS

Stability of Fish Oil in Calcium Alginate Microcapsules Cross-Linked by In Situ Internal Gelation During Spray Drying

(2019) Scott A. Strobel et al.   Food and Bioprocess Technology

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

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

Design and Evaluation of the Release Characteristics of Caffeine-Loaded Microcapsules in a Medicated Chewing Gum Formulation

(2018) Nima Mohammadi et al.   Food Biophysics

Effect of zein-based microencapsules on the release and oxidation of loaded limonene

(2018) Yu Chen et al.   FOOD HYDROCOLLOIDS

Water-in-oil-in-water emulsion obtained by glass microfluidic device for protection and heat-triggered release of natural pigments

(2018) Talita A. Comunian et al.   FOOD RESEARCH INTERNATIONAL

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

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

Impact of rheological properties of mashed potatoes on 3D printing

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

Evolution and modeling of colour changes of red pepper ( Capsicum annuum L.) during hot air drying

(2018) Xu-Hai Yang et al.   JOURNAL OF FOOD ENGINEERING

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

(2018) Fan Yang et al.   INTERNATIONAL JOURNAL 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

Encapsulation of Lactobacillus acidophilus in moist-heat-resistant multilayered microcapsules

(2017) Panithan Pitigraisorn et al.   JOURNAL OF FOOD ENGINEERING

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Determination of flavor constituents in particular types of flour and derived pasta by heart-cutting multidimensional gas chromatography coupled with mass spectrometry and multiple headspace solid-phase microextraction

(2017) Rosaria Costa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

3D printing: Printing precision and application in food sector

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

A review of 4D printing

(2017) Farhang Momeni et al.   MATERIALS & DESIGN

Study of production and the stability of styrallyl acetate nanocapsules using complex coacervation

(2016) Zuobing Xiao et al.   FLAVOUR AND FRAGRANCE JOURNAL

Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying

(2016) Regiane Victória de Barros Fernandes et al.   INDUSTRIAL CROPS AND PRODUCTS

Preparation of Fish Oil Microcapsules by Complex Coacervation of Gelatin-Gum Arabic and their Utilization for Fortification of Pomegranate Juice

(2016) Asieh Habibi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

(2015) Mohammad Anvari et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Dual-Responsive Hydrogels for Direct-Write 3D Printing

(2015) Musan Zhang et al.   MACROMOLECULES

Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release

(2013) Talita A. Comunian et al.   FOOD RESEARCH INTERNATIONAL

Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

(2012) Braulio Cervantes-Paz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Morphology and release profile of microcapsules encapsulating peppermint oil by complex coacervation

(2011) Zhijian Dong et al.   JOURNAL OF FOOD ENGINEERING

Volatile characteristics of 50 peaches and nectarines evaluated by HP–SPME with GC–MS

(2009) Yiju Wang et al.   FOOD CHEMISTRY

Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC–MS

(2008) Damjan Janeš et al.   FOOD CHEMISTRY