Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

(2021) Mahdiyar Shahbazi et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Design and characterization of casein-whey protein suspensions via the pH-temperature-route for application in extrusion-based 3D-Printing

(2020) Kilian Daffner et al.   FOOD HYDROCOLLOIDS

Electron beam crosslinking of alginate/nanoclay ink to improve functional properties of 3D printed hydrogel for removing heavy metal ions

(2020) Mahdiyar Shahbazi et al.   CARBOHYDRATE POLYMERS

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

(2020) Maryam Kiumarsi et al.   FOOD HYDROCOLLOIDS

A Pickering emulsion stabilized by chlorella microalgae as an eco-friendly extrusion-based 3D printing ink processable under ambient conditions

(2020) Chaesu Kwak et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

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

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

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

(2020) Maryam Kiumarsi et al.   FOOD HYDROCOLLOIDS

Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

(2019) Tiffany Manstan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheology and buildability of sustainable cement-based composites containing micro-crystalline cellulose for 3D-printing

(2019) Wu-Jian Long et al.   JOURNAL OF CLEANER PRODUCTION

Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film

(2018) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification

(2018) Xue-Feng Zhu et al.   FOOD HYDROCOLLOIDS

Fused deposition modelling of sodium caseinate dispersions

(2018) M.A.I. Schutyser et al.   JOURNAL OF FOOD ENGINEERING

Impact of shear force on functional properties of native starch and resulting gel and film

(2018) Mahdiyar Shahbazi et al.   JOURNAL OF FOOD ENGINEERING

Effect of 3D printing on the structure and textural properties of processed cheese

(2018) Camille Le Tohic et al.   JOURNAL OF FOOD ENGINEERING

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

(2018) Yaowei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

(2018) Maryam Kiumarsi et al.   FOOD CHEMISTRY

Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition

(2017) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Biopolymer-based particles as stabilizing agents for emulsions and foams

(2017) Eric Dickinson   FOOD HYDROCOLLOIDS

3D printing: Printing precision and application in food sector

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

Kinetic study of κ-carrageenan degradation and its impact on mechanical and structural properties of chitosan/κ-carrageenan film

(2016) Mahdiyar Shahbazi et al.   CARBOHYDRATE POLYMERS

Microcrystalline cellulose: Isolation, characterization and bio-composites application—A review

(2016) Djalal Trache et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement

(2016) Phuong T.M. Nguyen et al.   JOURNAL OF FOOD ENGINEERING

Thermal properties of palm stearin, canola oil and fully hydrogenated soybean oil blends: Coupling experiments and modeling

(2016) M. Teles dos Santos et al.   JOURNAL OF FOOD ENGINEERING

An Overview of 3D Printing Technologies for Food Fabrication

(2015) Jie Sun et al.   Food and Bioprocess Technology

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Stability of β-Carotene in Protein-Stabilized Oil-in-Water Delivery Systems

(2011) Leonardo Cornacchia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheology and tribology: Two distinctive regimes of food texture sensation

(2011) Jianshe Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Surface acetylation of cellulose nanocrystal and its reinforcing function in poly(lactic acid)

(2010) Ning Lin et al.   CARBOHYDRATE POLYMERS

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

A study on the tribological characteristics of graphite nano lubricants

(2009) Chang-Gun Lee et al.   International Journal of Precision Engineering and Manufacturing

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS