Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change
Authors
Keywords
4D printing, Colour change, Lotus root gel, Compounded pigment, PH
Journal
FOOD RESEARCH INTERNATIONAL
Volume 148, Issue -, Pages 110630
Publisher
Elsevier BV
Online
2021-07-28
DOI
10.1016/j.foodres.2021.110630
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties
- (2021) Sukirti Joshi et al. FOOD RESEARCH INTERNATIONAL
- 4D printing of lotus root powder gel: Color change induced by microwave
- (2021) Chen Chen et al. Innovative Food Science & Emerging Technologies
- Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
- (2021) Ahmed Fathy Ghazal et al. FOOD RESEARCH INTERNATIONAL
- 3D printing performance of gels from wheat starch, flour and whole meal
- (2021) Luyao Zheng et al. FOOD CHEMISTRY
- Rheological properties, dispensing force and printing fidelity of starchy-gels modulated by concentration, temperature and resting time
- (2021) Maddalena Paolillo et al. FOOD HYDROCOLLOIDS
- Smart packaging films based on starch/polyvinyl alcohol and Lycium ruthenicum anthocyanins-loaded nano-complexes: Functionality, stability and application
- (2021) Yan Qin et al. FOOD HYDROCOLLOIDS
- Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics
- (2020) Pattarapon Phuhongsung et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Investigation on Spontaneous Shape Change of 4D Printed Starch-based Purees from Purple Sweet Potato as Induced by Microwave Dehydration
- (2020) Chang He et al. ACS Applied Materials & Interfaces
- Influence of Surface pH on Color, Texture and Flavor of 3D Printed Composite Mixture of Soy Protein Isolate, Pumpkin, and Beetroot
- (2020) Pattarapon Phuhongsung et al. Food and Bioprocess Technology
- 4D printing of products based on soy protein isolate via microwave heating for flavor development
- (2020) Pattarapon Phuhongsung et al. FOOD RESEARCH INTERNATIONAL
- Color stability and anthocyanins retention in microwave‐thermally treated rose powder extracts during storage
- (2020) Yoon Hlaine Barani et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements
- (2020) Zhenbin Liu et al. JOURNAL OF FOOD ENGINEERING
- 3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation
- (2020) Chaofan Guo et al. JOURNAL OF FOOD ENGINEERING
- Anthocyanin Pigments: Beyond Aesthetics
- (2020) Bindhu Alappat et al. MOLECULES
- Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates
- (2020) Chaofan Guo et al. FOOD HYDROCOLLOIDS
- Model Building and Slicing in Food 3D Printing Processes: A Review
- (2019) Chaofan Guo et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing
- (2019) Ahmed Fathy Ghazal et al. Food and Bioprocess Technology
- 4D printing of mashed potato/purple sweet potato puree with spontaneous color change
- (2019) Chang He et al. Innovative Food Science & Emerging Technologies
- 3D printing of egg yolk and white with rice flour blends
- (2019) T. Anukiruthika et al. JOURNAL OF FOOD ENGINEERING
- Biocompatible film sensors containing red radish extract for meat spoilage observation
- (2019) Kasitnun Chayavanich et al. SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
- Impact of rheological properties of mashed potatoes on 3D printing
- (2018) Zhenbin Liu 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
- Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging
- (2018) Xiaodong Zhai et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation
- (2018) Fanli Yang 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
- Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
- (2017) Hock Eng Khoo et al. Food & Nutrition Research
- Effects of anthocyanins on the prevention and treatment of cancer
- (2016) Bo-Wen Lin et al. BRITISH JOURNAL OF PHARMACOLOGY
- Partial improvements in the flavor quality of soybean seeds using intercropping systems with appropriate shading
- (2016) Jiang Liu et al. FOOD CHEMISTRY
- Gelatinization and rheological properties of starch
- (2015) Yongfeng Ai et al. STARCH-STARKE
- The Case for Anthocyanin Consumption to Promote Human Health: A Review
- (2013) Elisa Pojer et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Brines added sodium bicarbonate improve liquid retention and sensory attributes of lightly salted Atlantic cod
- (2011) Magnus Åsli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now