3D printing of a high protein yoghurt-based gel: Effect of protein enrichment and gelatine on physical and sensory properties

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

(2020) Valeska F. Sager et al.   Foods

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

(2019) Sicong Zhu et al.   Innovative Food Science & Emerging Technologies

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

(2018) C. Severini 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

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

Impact of composition and texture of protein-added yogurts on oral activity

(2018) Pere Morell et al.   Food & Function

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

Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior

(2017) Maria Julia Spotti et al.   FOOD HYDROCOLLOIDS

Whey protein mouth drying influenced by thermal denaturation

(2017) Stephanie P. Bull et al.   FOOD QUALITY AND PREFERENCE

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

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

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

On different ways of measuring “the” yield stress

(2016) Maureen Dinkgreve et al.   JOURNAL OF NON-NEWTONIAN FLUID MECHANICS

Consumption Simulations Induce Salivation to Food Cues

(2016) Mike Keesman et al.   PLoS One

Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients

(2014) C.A. Withers et al.   JOURNAL OF DAIRY SCIENCE

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

(2013) Marie Celeste Karam et al.   JOURNAL OF DAIRY RESEARCH

Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers

(2013) Caroline Withers et al.   JOURNAL OF SENSORY STUDIES

Evaluating the effect of protein composition on gelation and viscoelastic characteristics of acid-induced whey protein gels

(2012) Janaína Teles de Faria et al.   FOOD HYDROCOLLOIDS

Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products

(2012) Ana Carolina Mosca et al.   FOOD QUALITY AND PREFERENCE

NIH Image to ImageJ: 25 years of image analysis

(2012) Caroline A Schneider et al.   NATURE METHODS

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

(2010) L. Methven et al.   FOOD QUALITY AND PREFERENCE

Hydrocolloids as thickening and gelling agents in food: a critical review

(2010) Dipjyoti Saha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains

(2009) Karin Holm et al.   FOOD HYDROCOLLOIDS