Effect of pea protein isolate incorporation on 3D printing performance and tailing effect of banana paste

Bacterial Cellulose-Carboxymethyl Cellulose (BC:CMC) dry formulation as stabilizer and texturizing agent for surfactant-free cosmetic formulations

(2021) D. Martins et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Organosoluble starch derivative as quasi-solid electrolytes in DSSC: Unravelling the synergy between electrolyte rheology and photovoltaic properties

(2020) Vidhya Selvanathan et al.   SOLAR ENERGY

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

(2020) Pattarapon Phuhongsung et al.   FOOD RESEARCH INTERNATIONAL

3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation

(2020) Chaofan Guo et al.   JOURNAL OF FOOD ENGINEERING

Stability of 3D printing using a mixture of pea protein and alginate: Precision and application of additive layer manufacturing simulation approach for stress distribution

(2020) Timilehin Martins Oyinloye et al.   JOURNAL OF FOOD ENGINEERING

Properties of 3D printed dough and optimization of printing parameters

(2019) Yaowen Liu et al.   Innovative Food Science & Emerging Technologies

Improving the three‐dimensional printability of taro paste by the addition of additives

(2019) Meng‐sha Huang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

(2018) Chunyan Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

(2018) C. Severini et al.   JOURNAL OF FOOD ENGINEERING

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun 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

Dual extrusion 3D printing of mashed potatoes/strawberry juice gel

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

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

Useful In Vitro Techniques to Evaluate the Mucoadhesive Properties of Hyaluronic Acid-Based Ocular Delivery Systems

(2018) Angélica Graça et al.   Pharmaceutics

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

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

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

(2018) Zhenbin Liu et al.   FOOD HYDROCOLLOIDS

Relationship between pasting parameters and length of paste drop of various starches

(2017) Chen Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Shear-induced fibrous structure formation from a pectin/SPI blend

(2016) Birgit L. Dekkers et al.   Innovative Food Science & Emerging Technologies

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

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

Effects of κ-carrageenan on rheological properties of dually modified sago starch: Towards finding gelatin alternative for hard capsules

(2015) Mohammad-Hassan Fakharian et al.   CARBOHYDRATE POLYMERS

Characterization of individual proteins in pea protein isolates and air classified samples

(2015) Annika Reinkensmeier et al.   FOOD RESEARCH INTERNATIONAL

Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions

(2015) Omer Said Toker et al.   FOOD RESEARCH INTERNATIONAL

Effect of incorporating legume flour into semolina spaghetti on its cooking quality and glycaemic impact measuredin vitro

(2010) Stefania Chillo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Bioactive proteins and peptides in pulse crops: Pea, chickpea and lentil

(2009) F. Roy et al.   FOOD RESEARCH INTERNATIONAL