Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing

Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing

(2021) Juliana Montoya et al.   Additive Manufacturing

Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing

(2021) Sun Min Kim et al.   Innovative Food Science & Emerging Technologies

Internal structure and textural properties of a milk protein composite gel construct produced by three‐dimensional printing

(2021) Fan Yang et al.   JOURNAL OF FOOD SCIENCE

3D printing performance of gels from wheat starch, flour and whole meal

(2021) Luyao Zheng et al.   FOOD CHEMISTRY

3D printing of edible hydrogels containing thiamine and their comparison to cast gels

(2021) Michael-Alex Kamlow 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

3D printing of gels based on xanthan/konjac gums

(2020) P. García-Segovia et al.   Innovative Food Science & Emerging Technologies

Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing

(2020) Xixi Zeng et al.   FOOD CHEMISTRY

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

(2020) Arianna Dick et al.   FOOD HYDROCOLLOIDS

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

(2020) Valeska F. Sager et al.   Foods

Effect of whey protein on the 3D printing performance of konjac hybrid gel

(2020) Yuwei Du et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

(2019) Jingwang Chen et al.   JOURNAL OF FOOD ENGINEERING

3D printing of egg yolk and white with rice flour blends

(2019) T. Anukiruthika et al.   JOURNAL OF FOOD ENGINEERING

Assessing the microstructural and rheological changes induced by food additives on potato puree

(2018) Iman Dankar et al.   FOOD CHEMISTRY

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

(2018) Zhenbin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of rheological properties of mashed potatoes on 3D printing

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

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

(2018) Yaowei Liu et al.   Innovative Food Science & Emerging Technologies

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

Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

(2018) Huan Chen et al.   JOURNAL OF FOOD ENGINEERING

3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

(2018) I. Diañez et al.   FOOD HYDROCOLLOIDS

Influence of extraction variables on the structure and physical properties of salmon gelatin

(2017) P. Díaz-Calderón et al.   FOOD HYDROCOLLOIDS

Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: A review

(2017) Tanbir Ahmad et al.   FOOD HYDROCOLLOIDS

3D printing complex chocolate objects: Platform design, optimization and evaluation

(2017) Matthew Lanaro et al.   JOURNAL OF FOOD ENGINEERING

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

An overview of gelatin derived from aquatic animals: Properties and modification

(2017) Lin Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller)

(2012) Mauricio Opazo-Navarrete et al.   Innovative Food Science & Emerging Technologies

Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

(2012) Caio G. Otoni et al.   JOURNAL OF FOOD SCIENCE

State diagram of salmon (Salmo salar) gelatin films

(2011) Paulo Díaz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Optimization of physico-chemical properties of gelatin extracted from fish skin of rainbow trout (Onchorhynchus mykiss)

(2010) H. Shahiri Tabarestani et al.   BIORESOURCE TECHNOLOGY

Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

(2008) A.A. Karim et al.   FOOD HYDROCOLLOIDS