Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

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

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

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

Low field NMR for quality monitoring of 3D printed surimi from cod byproducts: Effects of the pH-shift method compared to conventional washing

(2019) María Gudjónsdóttir et al.   MAGNETIC RESONANCE IN CHEMISTRY

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

(2019) Xiuping Dong et al.   JOURNAL OF TEXTURE STUDIES

Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables

(2019) Meng-sha Huang et al.   Food and Bioprocess Technology

Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying

(2019) Linlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

Combination of LF-NMR and BP-ANN to monitor water states of typical fruits and vegetables during microwave vacuum drying

(2019) Qing Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A modified mid-level data fusion approach on electronic nose and FT-NIR data for evaluating the effect of different storage conditions on rice germ shelf life

(2019) Cristina Malegori et al.   TALANTA

Recent developments in the food quality detected by non-invasive nuclear magnetic resonance technology

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

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

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

(2018) Zhenbin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

(2018) Lin Wang 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 characteristics of 3D printing using Nostoc sphaeroides biomass

(2018) Yan-Jun An et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Low field nuclear magnetic resonance and multivariate analysis for prediction of physicochemical characteristics of Atlantic mackerel as affected by season of catch, freezing method, and frozen storage duration

(2018) María Gudjónsdóttir et al.   FOOD RESEARCH INTERNATIONAL

Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius ) surimi by different washing processes

(2018) Jinfeng Pan et al.   JOURNAL OF TEXTURE STUDIES

3D food printing: main components selection by considering rheological properties

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Characterizing the feasibility of processing wet granular materials to improve rheology for 3D printing

(2017) Michael Sweeney et al.   JOURNAL OF MATERIALS SCIENCE

Acoustic intensity in ultrasound field and ultrasound-assisted gelling of surimi

(2017) Daming Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

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

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

A triple-isotope approach for discriminating the geographic origin of Asian sesame oils

(2015) Hyeonjin Jeon et al.   FOOD CHEMISTRY

Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment

(2015) Tao Zhang et al.   FOOD HYDROCOLLOIDS

Comparative studies on Ophiopogonis and Liriopes based on the determination of 11 bioactive components using LC–MS/MS and Hierarchical clustering analysis

(2014) Yin Wu et al.   FOOD RESEARCH INTERNATIONAL

E-Nose and e-Tongue combination for improved recognition of fruit juice samples

(2013) Z. Haddi et al.   FOOD CHEMISTRY

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

(2013) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging

(2013) Hong-Ju He et al.   Innovative Food Science & Emerging Technologies

Prediction of color and moisture content for vegetable soybean during drying using hyperspectral imaging technology

(2013) Min Huang et al.   JOURNAL OF FOOD ENGINEERING

Development of a dielectric spectroscopy technique for the determination of key biochemical markers of meat quality

(2010) Marta Castro-Giráldez et al.   FOOD CHEMISTRY