Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing

Effect of addition of beeswax based oleogel on 3D printing of potato starch-protein system

(2021) Yameng Shi et al.   Food Structure-Netherlands

4D printing of lotus root powder gel: Color change induced by microwave

(2021) Chen Chen et al.   Innovative Food Science & Emerging Technologies

3D printability of brown rice gel modified by some food hydrocolloids

(2020) Meng‐sha Huang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

High-oleic and conventional soybean oil oleogels structured with rice bran wax as alternatives to pork fat in mechanically separated chicken-based bologna sausage

(2020) Rodrigo Tarté 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

4D printing of products based on soy protein isolate via microwave heating for flavor development

(2020) Pattarapon Phuhongsung et al.   FOOD RESEARCH INTERNATIONAL

Effect of state transition, drying kinetics and moisture content on Young's modulus variation during thermal drying of hygroscopic food materials

(2020) Ankita Sinha et al.   JOURNAL OF FOOD ENGINEERING

4D deformation based on double-layer structure of the pumpkin/paper

(2020) Fengying Chen et al.   Food Structure-Netherlands

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

Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes

(2020) Jieling Chen et al.   JOURNAL OF FOOD ENGINEERING

A comparative study between syringe-based and screw-based 3D food printers by computational simulation

(2019) Chao-Fan Guo et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

3D printing of food: pretreatment and post-treatment of materials

(2019) Chang He et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System

(2019) Kejing Xu et al.   Food Biophysics

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

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

Characterization and comparative study of starches from seven purple sweet potatoes

(2018) Long Zhang et al.   FOOD HYDROCOLLOIDS

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

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

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

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

Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread

(2018) Saroj Kumar Giri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

(2018) Fan Yang et al.   DRYING TECHNOLOGY

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

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

From 3D to 4D printing – design, material and fabrication for multi-functional multi-materials

(2017) Varsha Khare et al.   International Journal of Precision Engineering and Manufacturing-Green Technology

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

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

A Novel Propolis Wax-Based Organogel: Effect of Oil Type on Its Formation, Crystal Structure and Thermal Properties

(2016) Goly Fayaz et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Functional properties of microporous wheat starch produced by α-amylase and sonication

(2015) Mahsa Majzoobi et al.   Food Bioscience

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

(2014) Alexia I. Blake et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY