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

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

3D printing of Pickering emulsion inks to construct poly(D,L-lactide-co-trimethylene carbonate)-based porous bioactive scaffolds with shape memory effect

(2020) Jingguang Wang et al.   Journal of Materials Science

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

Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions

(2019) Hafiz Muhammad Ahsan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Facile preparation of bioactive nanoparticle/poly(ε-caprolactone) hierarchical porous scaffolds via 3D printing of high internal phase Pickering emulsions

(2019) Yang Hu et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Preparation and characterization of biocomposite packaging film from poly(lactic acid) and acylated microcrystalline cellulose using rice bran oil

(2018) Ravindra D. Kale et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Fused deposition modelling of sodium caseinate dispersions

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

Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior

(2018) Christian Kern 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

Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements

(2018) Anna Zbikowska et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

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

(2016) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

(2016) L.L. Ferrão et al.   FOOD RESEARCH INTERNATIONAL

Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy

(2016) Helen S. Joyner et al.   JOURNAL OF FOOD ENGINEERING

Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion

(2016) Duoxia Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties

(2015) Monika Gibis et al.   FOOD HYDROCOLLOIDS

Surface esterification of cellulose nanofibers by a simple organocatalytic methodology

(2014) Jhon Alejandro Ávila Ramírez et al.   CARBOHYDRATE POLYMERS

Emulsions stabilized with solid nanoparticles: Pickering emulsions

(2013) Yves Chevalier et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels

(2013) H.S. Melito et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Cellulose nanocrystals and microfibrillated cellulose as building blocks for the design of hierarchical functional materials

(2012) Philippe Tingaut et al.   JOURNAL OF MATERIALS CHEMISTRY

A review of nonlinear oscillatory shear tests: Analysis and application of large amplitude oscillatory shear (LAOS)

(2011) Kyu Hyun et al.   PROGRESS IN POLYMER SCIENCE

Use of nanoparticles and microparticles in the formation and stabilization of food emulsions

(2011) Eric Dickinson   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cellulose crystallinity index: measurement techniques and their impact on interpreting cellulase performance

(2010) Sunkyu Park et al.   Biotechnology for Biofuels

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

(2010) Ning Lin et al.   CARBOHYDRATE POLYMERS

On the structural models of bovine casein micelles—review and possible improvements

(2010) Douglas G. Dalgleish   Soft Matter

Protein aggregation: Pathways, induction factors and analysis

(2008) Hanns-Christian Mahler et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

New measures for characterizing nonlinear viscoelasticity in large amplitude oscillatory shear

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