Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials

3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

(2021) Kandasamy Suppiramaniam Yoha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Processable Composites with Extreme Material Capacities: Toward Designer High Internal Phase Emulsions and Foams

(2020) Sumin Moon et al.   CHEMISTRY OF MATERIALS

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

(2020) Xiang Li et al.   ACS Applied Materials & Interfaces

On the Emulsifying Properties of Self-Assembled Pea Protein Particles

(2020) Simha Sridharan et al.   LANGMUIR

Recent progress in the utilization of pea protein as an emulsifier for food applications

(2019) Travis G. Burger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

3D printing of food: pretreatment and post-treatment of materials

(2019) Chang He et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Correction to: Fabrication of Gel-like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

(2019) Yaowei Liu et al.   Food and Bioprocess Technology

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

(2018) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun et al.   JOURNAL OF FOOD ENGINEERING

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Low solids emulsion gels based on nanocellulose for 3D-printing

(2018) Siqi Huan et al.   BIOMACROMOLECULES

Study on the emulsifying stability and interfacial adsorption of pea proteins

(2018) Maoshen Chen et al.   FOOD HYDROCOLLOIDS

3D food printing: main components selection by considering rheological properties

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of a Potential Clinical Significant Drug-Drug Interaction between Digoxin and Bupropion in Cynomolgus Monkeys

(2018) Yang Shen et al.   PHARMACEUTICAL RESEARCH

Jammed Microgel Inks for 3D Printing Applications

(2018) Christopher B. Highley et al.   Advanced Science

Yield stress materials in soft condensed matter

(2017) Daniel Bonn et al.   REVIEWS OF MODERN PHYSICS

3D printing of concentrated emulsions into multiphase biocompatible soft materials

(2017) Marianne R. Sommer et al.   Soft Matter

Pea protein isolates: Structure, extraction, and functionality

(2016) A. C. Y. Lam et al.   FOOD REVIEWS INTERNATIONAL

The glass and jamming transitions of soft polyelectrolyte microgel suspensions

(2016) Charlotte Pellet et al.   Soft Matter

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study

(2015) Khetan Shevkani et al.   FOOD HYDROCOLLOIDS

Functional attributes of pea protein isolates prepared using different extraction methods and cultivars

(2015) Andrea K. Stone et al.   FOOD RESEARCH INTERNATIONAL

Additive manufacturing for the food industry

(2015) Jeffrey I. Lipton et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of a mixed particle/surfactant emulsifier system on water-in-oil emulsion stability

(2014) Alla Nesterenko et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0

(2014) Han-Ning Liang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of particle size distribution on random close packing of spheres

(2014) Kenneth W. Desmond et al.   PHYSICAL REVIEW E

A microscopic view of the yielding transition in concentrated emulsions

(2014) E. D. Knowlton et al.   Soft Matter

pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins

(2013) Han-Ni Liang et al.   FOOD HYDROCOLLOIDS

Yielding and flow of concentrated Pickering emulsions

(2013) Michiel Hermes et al.   Soft Matter

The physics of the colloidal glass transition

(2012) Gary L Hunter et al.   REPORTS ON PROGRESS IN PHYSICS

Complex coacervation of pea protein isolate and alginate polysaccharides

(2011) K.J. Klemmer et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Rheology of attractive emulsions

(2011) Sujit S. Datta et al.   PHYSICAL REVIEW E

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Yielding behavior of repulsion- and attraction-dominated colloidal glasses

(2008) K. N. Pham et al.   JOURNAL OF RHEOLOGY

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

(2008) Randy H. Ewoldt et al.   JOURNAL OF RHEOLOGY

Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions

(2007) Nattapol Tangsuphoom et al.   FOOD HYDROCOLLOIDS