A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures

Toward the design of functional foods and biobased products by 3D printing: A review

(2019) Stéphane Portanguen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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 printing technology: The new era for food customization and elaboration

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

Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

(2018) Huan Chen et al.   JOURNAL OF FOOD ENGINEERING

3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

(2018) I. Diañez et al.   FOOD HYDROCOLLOIDS

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

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

(2017) Valérie Vancauwenberghe et al.   Innovative Food Science & Emerging Technologies

3D printing complex chocolate objects: Platform design, optimization and evaluation

(2017) Matthew Lanaro 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

The functional and nutritional aspects of hydrocolloids in foods

(2016) Juan-Mei Li et al.   FOOD HYDROCOLLOIDS

Variables affecting the printability of foods: Preliminary tests on cereal-based products

(2016) C. Severini et al.   Innovative Food Science & Emerging Technologies

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

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

Rheology, texture and microstructure of gelatin gels with and without milk proteins

(2013) Zhihua Pang et al.   FOOD HYDROCOLLOIDS

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution

(2009) Jonhard Eysturskarð et al.   FOOD HYDROCOLLOIDS