Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano ( Trachinotus ovatus )

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

The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis

(2021) Yanmo Pan et al.   Food Science & Nutrition

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

Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi

(2020) Xiuping Dong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling

(2020) Yan Li et al.   ULTRASONICS SONOCHEMISTRY

Printability, microstructure, and flow dynamics of phase-separated edible 3D inks

(2020) Sara M. Oliveira et al.   FOOD HYDROCOLLOIDS

Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage

(2019) Qinxiu Sun et al.   FOOD CONTROL

3D printing of meat

(2019) Arianna Dick et al.   MEAT SCIENCE

Raman spectroscopy and low‐field nuclear magnetic resonance used to monitor the relationship between protein conformation and water retention in the formation for process of gel

(2019) Jinyue Zheng et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Study of soybean gel induced by Lactobacillus plantarum: Protein structure and intermolecular interaction

(2019) Xiaoyu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp ( Hypophthalmichthys molitrix )

(2018) Yaolan Ma et al.   FOOD CHEMISTRY

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

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

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

(2018) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

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

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

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

(2018) Fan Yang et al.   DRYING TECHNOLOGY

Textural modification of 3D printed dark chocolate by varying internal infill structure

(2018) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

(2018) Shasha Cheng et al.   MEAT SCIENCE

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

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

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide

(2017) Minghui Guo et al.   FOOD CHEMISTRY

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

Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder

(2012) X.Y. Mao et al.   JOURNAL OF DAIRY SCIENCE

A COMPARATIVE STUDY ON PHYSICAL PROPERTIES AND CHEMICAL INTERACTIONS OF GELS FROM TILAPIA MEAT PASTES INDUCED BY HEAT AND PRESSURE

(2010) FA-JUI TAN et al.   JOURNAL OF TEXTURE STUDIES

Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

(2009) Guangquan Xiong et al.   FOOD CHEMISTRY