4D printing of lotus root powder gel: Color change induced by microwave

4D-Printed Dynamic Materials in Biomedical Applications: Chemistry, Challenges, and Their Future Perspectives in the Clinical Sector

(2020) Wenxian Zhou et al.   JOURNAL OF MEDICINAL CHEMISTRY

Investigation on Spontaneous Shape Change of 4D Printed Starch-based Purees from Purple Sweet Potato as Induced by Microwave Dehydration

(2020) Chang He et al.   ACS Applied Materials & Interfaces

Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

(2020) Pattarapon Phuhongsung et al.   Food and Bioprocess Technology

Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

(2020) Huiyu Dun et al.   FOOD HYDROCOLLOIDS

On 4D printing as a revolutionary fabrication technique for smart structures

(2020) Stephen Kirwa Melly et al.   Smart Materials and Structures

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

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

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

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

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

(2020) Chaofan Guo et al.   FOOD HYDROCOLLOIDS

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

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

A comparative study between syringe-based and screw-based 3D food printers by computational simulation

(2019) Chao-Fan Guo et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

A turbidity compensation method for COD measurements by UV–vis spectroscopy

(2019) Jingwei Li et al.   OPTIK

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

4D Printing: Future Insight in Additive Manufacturing

(2019) Muhammad Qasim Zafar et al.   METALS AND MATERIALS INTERNATIONAL

Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

(2019) Kun Li et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System

(2019) Kejing Xu et al.   Food Biophysics

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

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

Recent advances in colloidal delivery systems for nutraceuticals: A case study – Delivery by Design of curcumin

(2019) Mahesh Kharat et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system

(2019) Hanzhi Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review

(2018) Kai Fan et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of rheological properties of mashed potatoes on 3D printing

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

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang 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

Recent advances in emulsion-based delivery approaches for curcumin: From encapsulation to bioaccessibility

(2018) Andrea Araiza-Calahorra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

(2018) Lin Wang et al.   ULTRASONICS SONOCHEMISTRY

Curcumin as a functional food-derived factor: degradation products, metabolites, bioactivity, and future perspectives

(2018) Takanori Tsuda   Food & Function

Advances in 4D Printing: Materials and Applications

(2018) Xiao Kuang et al.   ADVANCED FUNCTIONAL MATERIALS

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

(2018) Fan Yang et al.   DRYING TECHNOLOGY

Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment

(2017) Mahesh Kharat et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

3D printing: Printing precision and application in food sector

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

Potential roles of chemical degradation in the biological activities of curcumin

(2017) Julia Zhu et al.   Food & Function

Effects of chitosan coating on curcumin loaded nano-emulsion: Study on stability and in vitro digestibility

(2016) Jinglei Li et al.   FOOD HYDROCOLLOIDS

Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion

(2016) Hee Joung Joung et al.   JOURNAL OF FOOD SCIENCE

Gelatinization and rheological properties of starch

(2015) Yongfeng Ai et al.   STARCH-STARKE

Curcumin-From Molecule to Biological Function

(2012) Tuba Esatbeyoglu et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION