Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

Structural Characterization and Pro-inflammatory Activity of a Thaumatin-Like Protein from Pulp Tissues of Litchi chinensis

(2020) Huifang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutrient components, health benefits, and safety of litchi ( Litchi chinensis Sonn.): A review

(2020) Lei Zhao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bigels and multi-component organogels: An overview from rheological perspective

(2020) Ahmad Shakeel et al.   FOOD HYDROCOLLOIDS

Microstructure and rheology of oleogel-stabilized water-in-oil emulsions containing crystal-stabilized droplets as active fillers

(2019) Khakhanang Wijarnprecha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

Mechanism investigation on the formation of olefins and paraffin from the thermochemical catalytic conversion of triglycerides catalyzed by alkali metal catalysts

(2019) Feng Long et al.   FUEL PROCESSING 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

Hybrid gels: Influence of oleogel/hydrogel ratio on rheological and textural properties

(2018) Artur J. Martins et al.   FOOD RESEARCH INTERNATIONAL

Key characteristics and modelling of bigels systems: A review

(2018) Ahmad Shakeel et al.   Materials Science & Engineering C-Materials for Biological Applications

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

3D printing: Printing precision and application in food sector

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

Beeswax organogels: Influence of gelator concentration and oil type in the gelation process

(2016) Artur J. Martins et al.   FOOD RESEARCH INTERNATIONAL

Physical characterization of crystalline networks formed by binary blends of waxes in soybean oil

(2016) Sarbojeet Jana et al.   FOOD RESEARCH INTERNATIONAL

Bound cleavage at carboxyl group-glycerol backbone position in thermal cracking of the triglycerides in sunflower oil

(2016) H. Seifi et al.   JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS

Preparation and characterisation of whey protein fluid gels: The effects of shear and thermal history

(2015) R.J.A. Moakes et al.   FOOD HYDROCOLLOIDS

Effect of fat hardness on large deformation rheology of emulsion-filled gels

(2015) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Influence of droplet clustering on the rheological properties of emulsion-filled gels

(2015) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Green material composites from renewable resources: Polymorphic transitions and phase diagram of beeswax/rosin resin

(2011) Yves Gaillard et al.   THERMOCHIMICA ACTA

Effect of Shear on the Rheology and Crystallization of Palm Oil

(2009) E. Tarabukina et al.   JOURNAL OF FOOD SCIENCE

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

(2008) Agnieszka Chojnicka et al.   FOOD HYDROCOLLOIDS

Variable-temperature 13C solid-state NMR study of the molecular structure of honeybee wax and silk

(2008) Tsunenori Kameda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of beeswax modification on the lipid matrix and solid lipid nanoparticle crystallinity

(2007) Anthony A. Attama et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS