3D Printing of Textured Soft Hybrid Meat Analogues

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

(2021) Steven H. V. Cornet et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Meat analogs: Protein restructuring during thermomechanical processing

(2021) Akashdeep Singh Beniwal et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Plant protein-based fibers: Fabrication, characterization, and potential food applications

(2021) Da Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High‐pressure processing of pea protein–starch mixed systems: Effect of starch on structure formation

(2020) Shaun Y.J. Sim et al.   JOURNAL OF FOOD PROCESS 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

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation

(2019) Floor K.G. Schreuders et al.   JOURNAL OF FOOD ENGINEERING

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

(2019) Sicong Zhu et al.   Innovative Food Science & Emerging Technologies

Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties

(2019) Helena M. Moreno et al.   FOOD HYDROCOLLOIDS

Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

(2018) Felix Rabeler et al.   Food and Bioprocess Technology

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

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

Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior

(2018) Christian Kern et al.   JOURNAL OF FOOD ENGINEERING

Impact of rheological properties of mashed potatoes on 3D printing

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

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

(2018) Lin Wang 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

3D food printing: main components selection by considering rheological properties

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

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

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

Adjustment of Food Textural Properties for Elderly Patients

(2016) J.A.Y. Cichero   JOURNAL OF TEXTURE STUDIES

Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing

(2016) Carla Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch gelatinization and its complexity for analysis

(2015) Markus Schirmer et al.   STARCH-STARKE

Sustainability of plant-based diets: back to the future

(2014) Joan Sabaté et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Reprint of "Food-grade electrospinning of proteins"

(2014) M. Nieuwland et al.   Innovative Food Science & Emerging Technologies

Mechanical and gelling properties of comminuted sausages containing chicken MDM

(2013) Sobhan Savadkoohi et al.   JOURNAL OF FOOD ENGINEERING

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

(2013) Raffael Osen et al.   JOURNAL OF FOOD ENGINEERING

Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate

(2010) Xiang Dong Sun et al.   FOOD CHEMISTRY

Future protein supply

(2010) Harry Aiking   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Climate benefits of changing diet

(2009) Elke Stehfest et al.   CLIMATIC CHANGE

Intensive Livestock Farming: Global Trends, Increased Environmental Concerns, and Ethical Solutions

(2008) Ramona Cristina Ilea   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems

(2008) KeShun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY