UV-C irradiation-triggered nutritional change of 4D printed ergosterol-incorporated purple sweet potato pastes: Conversion of ergosterol into vitamin D2

4D printing: Recent advances and proposals in the food sector

(2021) Xiuxiu Teng et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism

(2021) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

(2020) Konstantinos Papoutsis et al.   TRENDS IN FOOD SCIENCE & 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

Suitability of low‐field nuclear magnetic resonance (LF‐NMR) combining with back propagation artificial neural network (BP‐ANN) to predict printability of polysaccharide hydrogels 3D printing

(2020) Chaofan Guo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements

(2020) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

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

Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation

(2019) Aoran Li et al.   MOLECULES

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

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

4D printing of polymeric materials for tissue and organ regeneration

(2017) Shida Miao et al.   Materials Today

Effects of UV-C treatment and cold storage on ergosterol and vitamin D2 contents in different parts of white and brown mushroom (Agaricus bisporus)

(2016) Wenqiang Guan et al.   FOOD CHEMISTRY

Proximate composition and sensory evaluation of anthocyanin-rich purple sweet potato (Ipomoea batatas L.) wine

(2011) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Vitamin D and Sterol Composition of 10 Types of Mushrooms from Retail Suppliers in the United States

(2011) Katherine M. Phillips et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY