3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

3D printing of foods: recent developments, future perspectives and challenges

(2020) Alain Le-Bail et al.   Current Opinion in Food Science

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

(2020) Arianna Dick et al.   FOOD HYDROCOLLOIDS

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

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

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

(2019) Sirada Sungsinchai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of particle size on 3D printing performance of the food-ink system with cellular food materials

(2019) Jang Ho Lee et al.   JOURNAL OF FOOD ENGINEERING

Chocolate-based Ink Three-dimensional Printing (Ci3DP)

(2019) Rahul Karyappa et al.   Scientific Reports

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

(2018) Zhenbin Liu 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

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

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

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

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

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

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

(2018) Iman Dankar et al.   Food and Bioprocess Technology

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

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

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

(2018) Hyun Woo Kim et al.   JOURNAL OF FOOD SCIENCE

Texture-modified foods for the elderly: Status, technology and opportunities

(2016) José Miguel Aguilera et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Variations in Tongue-Palate Swallowing Pressures When Swallowing Xanthan Gum-Thickened Liquids

(2014) Catriona M. Steele et al.   DYSPHAGIA

Evaluation and management of oropharyngeal dysphagia in different types of dementia: A systematic review

(2012) Kannayiram Alagiakrishnan et al.   ARCHIVES OF GERONTOLOGY AND GERIATRICS

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

(2012) Ai Tokifuji et al.   MEAT SCIENCE

Accumulation and degradation of starch in carrot roots

(2012) Gebhard Bufler   SCIENTIA HORTICULTURAE

Health Benefits of Fruits and Vegetables

(2012) Joanne L. Slavin et al.   Advances in Nutrition

Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives

(2011) Soon-Mi Shim et al.   FOOD CONTROL

Effect of operating conditions in freeze-drying on the nutritional properties of blueberries

(2011) Alejandro Reyes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

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

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