Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content

(2020) Zhenbin Liu et al.   Food and Bioprocess Technology

Investigation on Spontaneous Shape Change of 4D Printed Starch-based Purees from Purple Sweet Potato as Induced by Microwave Dehydration

(2020) Chang He et al.   ACS Applied Materials & Interfaces

Future of Additive Manufacturing: Overview of 4D and 3D Printed Smart and Advanced Materials and their Applications

(2020) Kirstie R. Ryan et al.   CHEMICAL ENGINEERING JOURNAL

4D printing of products based on soy protein isolate via microwave heating for flavor development

(2020) Pattarapon Phuhongsung et al.   FOOD RESEARCH INTERNATIONAL

Four-Dimensional Printed Liquid Crystalline Elastomer Actuators with Fast Photoinduced Mechanical Response toward Light-Driven Robotic Functions

(2020) Lorena Ceamanos et al.   ACS Applied Materials & Interfaces

Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases

(2020) Roberto Mattioli et al.   MOLECULES

Application of food texture to moderate oral processing behaviors and energy intake

(2020) Dieuwerke P. Bolhuis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

4D Printing: A Review on Recent Progresses

(2020) Honghui Chu et al.   Micromachines

Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model

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

A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. capitate Var L.) subjected to different drying methods

(2019) Yayuan Xu et al.   FOOD CHEMISTRY

Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits

(2019) Xuan Tien Le et al.   Processes

3D and 4D Printing of Polymers for Tissue Engineering Applications

(2019) Dilara Goksu Tamay et al.   Frontiers in Bioengineering and Biotechnology

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

(2019) Ahmed Fathy Ghazal et al.   Food and Bioprocess Technology

4D‐Printed Biodegradable and Remotely Controllable Shape Memory Occlusion Devices

(2019) Cheng Lin et al.   ADVANCED FUNCTIONAL MATERIALS

Influence of Novel Infrared Freeze Drying of Rose Flavored Yogurt Melts on Their Physicochemical Properties, Bioactive Compounds and Energy Consumption

(2019) Kay Khaing Hnin et al.   Food and Bioprocess Technology

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

(2019) Chang He et al.   Innovative Food Science & Emerging Technologies

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

Physical properties of 3D printed baking dough as affected by different compositions

(2018) Fan Yang et al.   Innovative Food Science & Emerging Technologies

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

3D printing Vegemite and Marmite: Redefining “breadboards”

(2018) Charles Alan Hamilton 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

Study on 3D printing of orange concentrate and material characteristics

(2018) S. M. Roknul Azam et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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 Complex Egg White Protein Objects: Properties and Optimization

(2018) Lili Liu et al.   Food and Bioprocess Technology

Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato

(2017) Inyoung Choi et al.   FOOD CHEMISTRY

Stability-increasing effects of anthocyanin glycosyl acylation

(2017) Chang-Ling Zhao et al.   FOOD CHEMISTRY

pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

(2017) Luciana Prietto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

3D printing: Printing precision and application in food sector

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

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

(2017) Dongrui Zhao et al.   RSC Advances

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study

(2016) Baris Ozel et al.   JOURNAL OF FOOD PROCESS ENGINEERING

3D Printing of Shape Memory Polymers for Flexible Electronic Devices

(2015) Matt Zarek et al.   ADVANCED MATERIALS

4D Printing: dawn of an emerging technology cycle

(2014) Eujin Pei   ASSEMBLY AUTOMATION

Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

(2014) Wan-Yuan Kuo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Metabolite profiling of phenolics, anthocyanins and flavonols in cabbage (Brassica oleracea var. capitata)

(2014) Suhyoung Park et al.   INDUSTRIAL CROPS AND PRODUCTS

Anthocyanins Contents, Profiles, and Color Characteristics of Red Cabbage Extracts from Different Cultivars and Maturity Stages

(2014) Neda Ahmadiani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vanilla- Its Science of Cultivation, Curing, Chemistry, and Nutraceutical Properties

(2013) Krushnamurthy Anuradha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The impact of freeze-drying on microstructure and rehydration properties of carrot

(2012) Adrian Voda et al.   FOOD RESEARCH INTERNATIONAL

Red cabbage anthocyanins: Profile, isolation, identification, and antioxidant activity

(2012) Wieslaw Wiczkowski et al.   FOOD RESEARCH INTERNATIONAL

Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds

(2010) Ursula V. Lay Ma et al.   CARBOHYDRATE POLYMERS

Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits, and Aquatic Products—Drying Kinetics and Quality Considerations

(2010) Min Zhang et al.   DRYING TECHNOLOGY

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

(2008) Jon Volden et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY