Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

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

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

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

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

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

Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis

(2020) Yue Ding et al.   FOOD HYDROCOLLOIDS

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

(2019) Jingwang Chen et al.   JOURNAL OF FOOD ENGINEERING

Effect of particle size on 3D printing performance of the food-ink system with cellular food materials

(2019) Jang Ho Lee et al.   JOURNAL OF FOOD ENGINEERING

Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties

(2019) Shengnan Wang et al.   FOOD HYDROCOLLOIDS

The interfacial, emulsification and encapsulation properties of hydrophobically modified inulin

(2018) S. Kokubun et al.   CARBOHYDRATE POLYMERS

Characterization of Pickering emulsion gels stabilized by zein/gum arabic complex colloidal nanoparticles

(2018) Lei Dai et al.   FOOD HYDROCOLLOIDS

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

(2018) Maryam Kiumarsi et al.   FOOD CHEMISTRY

Development of antioxidant Pickering high internal phase emulsions (HIPEs) stabilized by protein/polysaccharide hybrid particles as potential alternative for PHOs

(2017) Tao Zeng 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

Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum

(2017) Long Bai et al.   FOOD HYDROCOLLOIDS

Effect of the particle size and the debinding process on the density of alumina ceramics fabricated by 3D printing based on stereolithography

(2016) Haidong Wu et al.   CERAMICS INTERNATIONAL

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

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

Structure and emulsification properties of octenyl succinic anhydride starch using acid-hydrolyzed method

(2016) Yan Hong et al.   STARCH-STARKE

The emulsification properties of octenyl- and dodecenyl- succinylated inulins

(2015) Saki Kokubun et al.   FOOD HYDROCOLLOIDS

The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions

(2015) Huseyin Genccelep et al.   FOOD HYDROCOLLOIDS

Meat Analog: A Review

(2013) O. P. Malav et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism

(2012) Chuan-He Tang et al.   FOOD HYDROCOLLOIDS

Cold, gel-like whey protein emulsions by microfluidisation emulsification: Rheological properties and microstructures

(2011) Fu Liu et al.   FOOD CHEMISTRY

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

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

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

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI)

(2010) Yong Wang et al.   JOURNAL OF FOOD ENGINEERING

Polymeric surfactants in disperse systems

(2008) Tharwat Tadros   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Chemical structural and chain conformational characterization of some bioactive polysaccharides isolated from natural sources

(2008) Liqun Yang et al.   CARBOHYDRATE POLYMERS

Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum

(2007) Changhui Sun et al.   FOOD HYDROCOLLOIDS