Effect of whey protein on the 3D printing performance of konjac hybrid gel

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

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

(2020) Emilie Cauchie et al.   Frontiers in Microbiology

3D printability of brown rice gel modified by some food hydrocolloids

(2020) Meng‐sha Huang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot

(2020) Pattarapon Phuhongsung et al.   Food and Bioprocess Technology

LF-NMR intelligent evaluation of rheology and printability for 3D printing of cookie dough pretreated by microwave

(2020) Yanan Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements

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

Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates

(2020) Chaofan Guo et al.   FOOD HYDROCOLLOIDS

Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables

(2019) Meng-sha Huang et al.   Food and Bioprocess Technology

Controlling the Three-Dimensional Printing Mechanical Properties of Nostoc Sphaeroides System

(2019) Chunyan Feng et al.   Food Biophysics

Effect of multi-frequency power ultrasound (MFPU) treatment on enzyme hydrolysis of casein

(2019) Baoguo Xu et al.   ULTRASONICS SONOCHEMISTRY

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

(2018) Chunyan Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Design and characterisation of food grade powders and inks for microstructure control using 3D printing

(2018) Sonia Holland 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

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

(2018) Lin Wang et al.   ULTRASONICS SONOCHEMISTRY

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

(2018) Fan Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Effects of konjac glucomannan on pasting and rheological properties of corn starch

(2018) Shuping Ma et al.   FOOD HYDROCOLLOIDS

Smart NMR Method of Measurement of Moisture Content of Vegetables During Microwave Vacuum Drying

(2017) Weiqiao Lv et al.   Food and Bioprocess Technology

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

(2017) Sylvester Mantihal et al.   Innovative Food Science & Emerging Technologies

Utilization of chemically modified pearl millet starches in preparation of custards with improved cold storage stability

(2017) Marium Shaikh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterisation of zinc delivery from a nipple shield delivery system using a breastfeeding simulation apparatus

(2017) Rebekah L. Scheuerle et al.   PLoS One

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

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

Structure, Processing and Properties of 3D Printable Metallic Materials

(2016) S. Li   MATERIALS TECHNOLOGY

Co-gels of whey protein isolate with crosslinked waxy maize starch: Analysis of solvent partition and phase structure by polymer blending laws

(2007) Sinead M. Fitzsimons et al.   FOOD HYDROCOLLOIDS