Production of customized food through the insertion of a formulated nanoemulsion using coaxial 3D food printing

Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions

(2020) Hongxia Zheng et al.   JOURNAL OF FOOD QUALITY

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

Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch

(2020) Huiyu Dun et al.   FOOD HYDROCOLLOIDS

Influence of psyllium versus xanthan gum in starch properties

(2020) Mayara Belorio et al.   FOOD HYDROCOLLOIDS

Preparation and characterization of curcumin solid dispersion using HPMC

(2020) Ji Young Yu et al.   JOURNAL OF FOOD SCIENCE

Engineering of tissue constructs using coaxial bioprinting

(2020) Andrew Kjar et al.   Bioactive Materials

Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation

(2019) Xuran Cai et al.   FOOD HYDROCOLLOIDS

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

(2019) Chang He et al.   Innovative Food Science & Emerging Technologies

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

(2018) Roknul S. M. Azam et al.   Food Biophysics

Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation

(2018) Mahesh Kharat et al.   FOOD RESEARCH INTERNATIONAL

Effect of xanthan gum on lipid digestion and bioaccessibility of β-carotene-loaded rice starch-based filled hydrogels

(2018) Shinjae Park et al.   FOOD RESEARCH INTERNATIONAL

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant

(2018) Valérie Vancauwenberghe et al.   JOURNAL OF FOOD ENGINEERING

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

(2018) A. Derossi 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

Study on 3D printing of orange concentrate and material characteristics

(2018) S. M. Roknul Azam et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility

(2018) Dongwen Fu et al.   FOOD HYDROCOLLOIDS

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

Handheld Co-Axial Bioprinting: Application to in situ surgical cartilage repair

(2017) Serena Duchi et al.   Scientific Reports

In vitro behaviour of curcumin nanoemulsions stabilized by biopolymer emulsifiers – Effect of interfacial composition

(2016) Ana C. Pinheiro et al.   FOOD HYDROCOLLOIDS

Development of Food-Grade Curcumin Nanoemulsion and its Potential Application to Food Beverage System: Antioxidant Property andIn VitroDigestion

(2016) Hee Joung Joung et al.   JOURNAL OF FOOD SCIENCE

Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability

(2015) Marrisa Guttoff et al.   FOOD CHEMISTRY

Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin

(2015) Liqiang Zou et al.   Journal of Functional Foods

Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

(2012) Hanna Salminen et al.   MEAT SCIENCE

Influence of sucrose on thermal and pasting properties of tapioca starch and xanthan gum mixtures

(2009) Prawta Chantaro et al.   JOURNAL OF FOOD ENGINEERING