Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content

(2020) Zhenbin Liu et al.   Food and Bioprocess Technology

Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

(2020) Linlin Zhao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

(2020) Martina Lille et al.   Foods

A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures

(2020) Justin J. Nijdam et al.   JOURNAL OF FOOD ENGINEERING

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

Model Building and Slicing in Food 3D Printing Processes: A Review

(2019) Chaofan Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Development and characterization of ribose-crosslinked gelatin products prepared by indirect 3D printing

(2019) Mallory Stevenson et al.   FOOD HYDROCOLLOIDS

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

(2019) Sicong Zhu 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

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

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

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

Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties

(2015) Loreto A. Muñoz et al.   JOURNAL OF FOOD ENGINEERING

Insights into the texture of extruded cereals: Structure and acoustic properties

(2013) Hélène Chanvrier et al.   Innovative Food Science & Emerging Technologies

On the assessment of fracture in brittle foods: The case of roasted almonds

(2008) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL