Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applications.

Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing

(2020) Kilian Daffner et al.   FOOD HYDROCOLLOIDS

Investigation of Surfactant-Polymer Interactions Using Rheology and Surface Tension Measurements

(2020) Jia Yang et al.   Polymers

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

(2019) Azarmidokht Gholamipour-Shirazi et al.   FOOD HYDROCOLLOIDS

Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

(2018) E.L. Warner et al.   JOURNAL OF FOOD ENGINEERING

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

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

Impact of fine structure of galactomannans on their interactions with xanthan: Two co-existing mechanisms to explain the synergy

(2015) Michel Grisel et al.   FOOD HYDROCOLLOIDS

Tamarind seed polysaccharide–gellan mucoadhesive beads for controlled release of metformin HCl

(2013) Amit Kumar Nayak et al.   CARBOHYDRATE POLYMERS

Production of hybrid gels from polysorbate and gellan gum

(2013) L.H. Fasolin et al.   FOOD RESEARCH INTERNATIONAL

Synthesis, characterization and evaluation of thiolated tamarind seed polysaccharide as a mucoadhesive polymer

(2012) Harmanmeet Kaur et al.   CARBOHYDRATE POLYMERS

Formation of nano and microstructures by polysorbate–chitosan association

(2012) Carolina Siqueira Franco Picone et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Optimizing gelling parameters of gellan gum for fibrocartilage tissue engineering

(2011) Haeyeon Lee et al.   JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS

Influence of pH on formation and properties of gellan gels

(2010) Carolina Siqueira Franco Picone et al.   CARBOHYDRATE POLYMERS

Development of an in-vitro mouth model to quantify salt release from gels

(2010) Tom Mills et al.   FOOD HYDROCOLLOIDS

Surfactants Used in Food Industry: A Review

(2009) Iva Kralova et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY