Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

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

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

(2021) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Factors affecting 3D printing and post-processing capacity of cookie dough

(2020) Ezgi Tekin Pulatsu et al.   Innovative Food Science & Emerging Technologies

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

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

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

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

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

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

(2018) Iman Dankar et al.   Food and Bioprocess 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

Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures

(2017) Madhu Sharma 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

Carboxymethyl cellulose film modification through surface photo-crosslinking and chemical crosslinking for food packaging applications

(2016) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

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

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

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

The emulsification properties of octenyl- and dodecenyl- succinylated inulins

(2015) Saki Kokubun et al.   FOOD HYDROCOLLOIDS

Encapsulation of tomato oleoresin using soy protein isolate-gum aracia conjugates as emulsifier and coating materials

(2015) Chen Li et al.   FOOD HYDROCOLLOIDS

XRD, SEM, and XPS Analysis of Soybean Protein Powders Obtained Through Extraction Involving Reverse Micelles

(2015) Xiaoyan Zhao et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Determination of the domain structure of the 7S and 11S globulins from soy proteins by XRD and FTIR

(2012) Jun Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheology and tribology: Two distinctive regimes of food texture sensation

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

Mechanical and thermal properties of soy protein films processed by casting and compression

(2010) P. Guerrero et al.   JOURNAL OF FOOD ENGINEERING

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

(2010) Feng Liang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS