Potato starch altered the rheological, printing, and melting properties of 3D-printable fat analogs based on inulin emulsion-filled gels

Investigation of the effects of dietary modification in experimental obesity: low dose of virgin coconut oil has a potent therapeutic value

(2020) Wale Johnson Adeyemi et al.   BIOMEDICINE & PHARMACOTHERAPY

Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

(2020) Zipeng Liu et al.   FOOD HYDROCOLLOIDS

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

(2020) Lei Sha et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

(2020) Juan E. Cervantes-Ramírez et al.   CARBOHYDRATE POLYMERS

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

(2020) Arianna Dick et al.   FOOD HYDROCOLLOIDS

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

(2020) Marta V. Vieira et al.   FOOD HYDROCOLLOIDS

Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model

(2020) Lingyi Liu et al.   JOURNAL OF FOOD ENGINEERING

Post-processing feasibility of composite-layer 3D printed beef

(2019) Arianna Dick et al.   MEAT SCIENCE

Bioinspired 3D printable pectin-nanocellulose ink formulations

(2019) Alexandra I. Cernencu et al.   CARBOHYDRATE POLYMERS

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

Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures

(2019) Ivana M. Cotabarren et al.   FOOD RESEARCH INTERNATIONAL

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu 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

Effect of soy lecithin on fatigue and menopausal symptoms in middle-aged women: a randomized, double-blind, placebo-controlled study

(2018) Asuka Hirose et al.   Nutrition Journal

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

(2018) Hyun Woo Kim et al.   JOURNAL OF FOOD SCIENCE

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

(2018) Hyun Woo Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

(2017) Sylvester Mantihal et al.   Innovative Food Science & Emerging Technologies

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

Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch

(2016) Wenhao Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches

(2016) Li Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)

(2016) Yashi Srivastava et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

(2015) Vito M. Paradiso et al.   FOOD HYDROCOLLOIDS

Effect of Resistant Starch and Inulin on the Properties of Imitation Mozzarella Cheese

(2015) Weiwei Bi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

(2015) Candelaria Poyato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Additive manufacturing for the food industry

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

Protective effects of prebiotics inulin and lactulose from cytotoxicity and genotoxicity in human colon adenocarcinoma cells

(2013) Oluwakemi Adebola et al.   FOOD RESEARCH INTERNATIONAL

Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits

(2012) Julia Rodríguez-García et al.   Food and Bioprocess Technology

Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low-Fat Gluten and Lactose Free White Sauces

(2012) Luis M. Guardeño et al.   JOURNAL OF FOOD SCIENCE

Virgin coconut oil: emerging functional food oil

(2009) A.M. Marina et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures

(2008) Aiqian Ye et al.   FOOD HYDROCOLLOIDS

Influence of guar gum on granule morphologies and rheological properties of maize starch

(2007) Takao Nagano et al.   CARBOHYDRATE POLYMERS