Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing

Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing

(2020) Xina Yu et al.   Innovative Food Science & Emerging Technologies

Programmable texture properties of cereal-based snack mediated by 3D printing technology

(2020) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

(2020) Zipeng Liu et al.   FOOD HYDROCOLLOIDS

Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

(2020) Feng Liang et al.   Journal of Aquatic Food Product Technology

Rapid determination of the textural properties of silver carp (Hypophthalmichthys molitrix) using near-infrared reflectance spectroscopy and chemometrics

(2020) Jiaojiao Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking

(2020) Izalin Zahari et al.   Foods

Effect of laver powder on textual, rheological properties and water distribution of squid ( Dosidicus gigas ) surimi gel

(2020) Rong Yang et al.   JOURNAL OF TEXTURE STUDIES

Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing

(2020) Zilong Zhao et al.   Innovative Food Science & Emerging Technologies

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

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

(2020) Hui-zhi Chen et al.   JOURNAL OF FOOD ENGINEERING

Effect of Filling Pattern on the Tensile and Flexural Mechanical Properties of FDM 3D Printed Products

(2019) B. Akhoundi et al.   EXPERIMENTAL MECHANICS

Low field NMR for quality monitoring of 3D printed surimi from cod byproducts: Effects of the pH-shift method compared to conventional washing

(2019) María Gudjónsdóttir et al.   MAGNETIC RESONANCE IN CHEMISTRY

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

(2019) Xiuping Dong et al.   JOURNAL OF TEXTURE STUDIES

The characteristics of starch gels molded by 3D printing

(2019) Luyao Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparison of gelling properties and flow behaviors of microbial transglutaminase ( MTGase ) and pectin modified fish gelatin

(2019) Tao Huang et al.   JOURNAL OF TEXTURE STUDIES

Post-processing feasibility of composite-layer 3D printed beef

(2019) Arianna Dick et al.   MEAT SCIENCE

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel

(2019) Bin Yu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of microwave-salt synergetic pre-treatment on the 3D printing performance of SPI-strawberry ink system

(2019) Hanzhi Fan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing the microstructural and rheological changes induced by food additives on potato puree

(2018) Iman Dankar et al.   FOOD CHEMISTRY

Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites

(2018) Sara Hedayati et al.   FOOD HYDROCOLLOIDS

Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials

(2018) Feng Chuanxing et al.   International 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

Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant

(2018) Valérie Vancauwenberghe et al.   JOURNAL OF FOOD ENGINEERING

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties

(2018) Anthony Fardet et al.   Food & Function

Effects of hydrogen bonding on starch granule dissolution, spinnability of starch solution, and properties of electrospun starch fibers

(2018) Wenyu Wang et al.   POLYMER

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

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

Single step 3D printing of bioinspired structures via metal reinforced thermoplastic and highly stretchable elastomer

(2018) Armita Hamidi et al.   COMPOSITE STRUCTURES

Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi

(2017) Tran Hong Quan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Effect of transglutaminase on quality and gel properties of pork and fish mince mixtures

(2017) Qingzheng Li et al.   JOURNAL OF TEXTURE STUDIES

Poly(amino acid)-Based Gel Fibers with pH Responsivity by Coaxial Reactive Electrospinning

(2017) Kristof Molnar et al.   MACROMOLECULAR RAPID COMMUNICATIONS

3D printing: Printing precision and application in food sector

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

Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions

(2016) William J. Costakis et al.   JOURNAL OF THE EUROPEAN CERAMIC SOCIETY

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

(2016) Fatimah Alakhrash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potatoes for Sustainable Global Food Security

(2014) André Devaux et al.   POTATO RESEARCH

Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)

(2013) Zhen Yang et al.   FOOD CHEMISTRY

Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

(2013) Mat Amin Amiza et al.   Journal of Aquatic Food Product Technology

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase

(2012) Fenghui Zhang et al.   MEAT SCIENCE

Characterization of O/W model system meat emulsions using shear creep and creep recovery tests based on mechanical simulation models and their correlation with texture profile analysis (TPA) parameters

(2011) Mustafa Tahsin Yilmaz et al.   JOURNAL OF FOOD ENGINEERING

Roles of Starch in Surimi Seafood: A Review

(2009) A. Hunt et al.   FOOD REVIEWS INTERNATIONAL

System parameters and product properties response of soybean protein extruded at wide moisture range

(2009) Feng Liang Chen et al.   JOURNAL OF FOOD ENGINEERING

Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients

(2007) H CHEN et al.   FOOD HYDROCOLLOIDS