The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano ( Trachinotus ovatus )

(2021) Yang Liu et al.   JOURNAL OF FOOD SCIENCE

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

(2020) Huabin Luo et al.   Food and Bioprocess Technology

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

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

(2019) Shasha Cheng et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

(2018) C. Severini et al.   FOOD RESEARCH INTERNATIONAL

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

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

Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment

(2018) Bo Zheng et al.   Journal of Functional Foods

A study on the thermal stability of amylose-amylopectin and amylopectin-amylopectin in cross-linked starches through iodine binding capacity

(2018) Tingting Kou et al.   FOOD HYDROCOLLOIDS

The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage

(2018) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

(2018) Huan Chen et al.   JOURNAL OF FOOD ENGINEERING

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

(2018) Huimin Zhang et al.   FOOD HYDROCOLLOIDS

3D printing: Printing precision and application in food sector

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

Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel

(2017) Ziye Zhang et al.   ULTRASONICS SONOCHEMISTRY

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

(2016) Wenjun Kong et al.   FOOD HYDROCOLLOIDS

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Variables affecting the printability of foods: Preliminary tests on cereal-based products

(2016) C. Severini et al.   Innovative Food Science & Emerging Technologies

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

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

Impact of amylose content on starch physicochemical properties in transgenic sweet potato

(2015) Wenzhi Zhou et al.   CARBOHYDRATE POLYMERS

3D bioprinting of tissues and organs

(2014) Sean V Murphy et al.   NATURE BIOTECHNOLOGY

Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product

(2013) Rungtiwa Wongsagonsup et al.   CARBOHYDRATE POLYMERS

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

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

(2013) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels

(2012) Lili Zhang 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

Rheology of food materials

(2010) Peter Fischer et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Roles of Starch in Surimi Seafood: A Review

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

Probing the sol–gel transition of egg white proteins by pulsed-NMR method

(2008) K. S. Goh et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE