Rheological & 3D printing properties of potato starch composite gels

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

(2020) Zipeng Liu et al.   FOOD HYDROCOLLOIDS

3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach

(2020) Ahmed Raouf Fahmy et al.   Innovative Food Science & Emerging Technologies

Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste

(2020) Yuntao Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Printability, microstructure, and flow dynamics of phase-separated edible 3D inks

(2020) Sara M. Oliveira et al.   FOOD HYDROCOLLOIDS

A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids

(2019) Xiao-hong He et al.   CARBOHYDRATE POLYMERS

Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions

(2019) Bianca C. Maniglia et al.   FOOD RESEARCH INTERNATIONAL

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

(2018) C. Severini et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of 3D printed baking dough as affected by different compositions

(2018) Fan Yang et al.   Innovative Food Science & Emerging Technologies

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

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

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

Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches

(2018) Narjes Malekjani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

(2018) Fan Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

(2018) Yaowei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fabrication and characterization of gels with integrated channels using 3D printing with microfluidic nozzle for tissue engineering applications

(2016) R. Attalla et al.   BIOMEDICAL MICRODEVICES

Thermal and rheological properties of brown flour from Indica rice

(2016) Lingxu Ye et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

(2015) Wenhao Li et al.   CARBOHYDRATE POLYMERS

Simulation of viscoelastic and viscoelastoplastic die-swell flows

(2012) A. Al-Muslimawi et al.   JOURNAL OF NON-NEWTONIAN FLUID MECHANICS