Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

3D printing of inherently nanoporous polymers via polymerization-induced phase separation

(2021) Zheqin Dong et al.   Nature Communications

Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing

(2021) Juliana Montoya et al.   Additive Manufacturing

Spray coating of cellulose aerogel particles in a miniaturized spouted bed

(2021) Baldur Schroeter et al.   CELLULOSE

Biologically Enhanced Starch Bio‐Ink for Promoting 3D Cell Growth

(2021) Pei Zhuang et al.   Advanced Materials Technologies

Rheological & 3D printing properties of potato starch composite gels

(2021) Ying Cui et al.   JOURNAL OF FOOD ENGINEERING

Production and characterization of starch nanoparticles by mild alkali hydrolysis and ultra-sonication process

(2020) Mudasir Ahmad et al.   Scientific Reports

3D printing of foods: recent developments, future perspectives and challenges

(2020) Alain Le-Bail et al.   Current Opinion in Food Science

Connecting particle sphericity and circularity

(2020) John R. Grace et al.   Particuology

Tailoring the morphology and properties of starch aerogels and cryogels via starch source and process parameter

(2020) Fangxin Zou et al.   CARBOHYDRATE POLYMERS

Starch based aerogels: Production, properties and applications

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The retrogradation characteristics of pullulanase debranched field pea starch: Effects of storage time and temperature

(2019) Zhen Ma et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A novel and green nanoparticle formation approach to forming low-crystallinity curcumin nanoparticles to improve curcumin’s bioaccessibility

(2019) Ali Ubeyitogullari et al.   Scientific Reports

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

(2019) Iman Dankar et al.   Foods

Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation

(2019) Mengwei Wang et al.   FOOD HYDROCOLLOIDS

Impact of rheological properties of mashed potatoes on 3D printing

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

Effect of 3D printing on the structure and textural properties of processed cheese

(2018) Camille Le Tohic et al.   JOURNAL OF FOOD ENGINEERING

Tuning structure and properties of pectin aerogels

(2018) Sophie Groult et al.   EUROPEAN POLYMER JOURNAL

Study of the structural order of native starch granules using combined FTIR and XRD analysis

(2018) Claudio Pozo et al.   JOURNAL OF POLYMER RESEARCH

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

Effects of acid hydrolysis on the physicochemical properties of pea starch and its film forming capacity

(2018) Hui Zhang et al.   FOOD HYDROCOLLOIDS

Effect of pressure with shear stress on gelatinization of starches with different amylose/amylopectin ratios

(2017) Zhili Ji et al.   FOOD HYDROCOLLOIDS

Investigation of rheological properties and conformation of cassava starch in zinc chloride solution

(2017) Xiaodong Chen et al.   STARCH-STARKE

Formation of nanoporous aerogels from wheat starch

(2016) Ali Ubeyitogullari et al.   CARBOHYDRATE POLYMERS

Cellulose aero-, cryo- and xerogels: towards understanding of morphology control

(2016) Nela Buchtová et al.   CELLULOSE

Recrystallization and in vitro digestibility of wrinkled pea starch gel by temperature cycling

(2016) Miaomiao Shi et al.   FOOD HYDROCOLLOIDS

Robocasting of structural ceramic parts with hydrogel inks

(2016) Ezra Feilden et al.   JOURNAL OF THE EUROPEAN CERAMIC SOCIETY

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Ripening Temperature on Starch Structure and Gelatinization, Pasting, and Cooking Properties in Rice (Oryza sativa)

(2015) Areum Chun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry

(2015) Safoura Ahmadzadeh et al.   JOURNAL OF APPLIED POLYMER SCIENCE

Aerogels as drug delivery systems: In vitro and in vivo evaluations

(2015) D.D. Lovskaya et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Additive manufacturing for the food industry

(2015) Jeffrey I. Lipton et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A new method for determining the relative crystallinity of chickpea starch by Fourier-transform infrared spectroscopy

(2014) Yongkang Sun et al.   CARBOHYDRATE POLYMERS

Thermal behavior of maize starches with different amylose/amylopectin ratio studied by DSC analysis

(2014) Natalia K. Genkina et al.   STARCH-STARKE

Morphology, structure and gelatinization properties of heterogeneous starch granules from high-amylose maize

(2013) Canhui Cai et al.   CARBOHYDRATE POLYMERS

Starch aerogel beads obtained from inclusion complexes prepared from high amylose starch and sodium palmitate

(2013) James A. Kenar et al.   GREEN CHEMISTRY

Bio-ink properties and printability for extrusion printing living cells

(2013) Johnson H. Y. Chung et al.   Biomaterials Science

Preparation of tailor-made starch-based aerogel microspheres by the emulsion-gelation method

(2012) C.A. García-González et al.   CARBOHYDRATE POLYMERS

Rheological properties of thermoplastic starch studied by multipass rheometer

(2010) Suzlin Tajuddin et al.   CARBOHYDRATE POLYMERS

Amylose-inclusion complexes: Formation, identity and physico-chemical properties

(2010) J.A. Putseys et al.   JOURNAL OF CEREAL SCIENCE

Biomimetic Foams of High Mechanical Performance Based on Nanostructured Cell Walls Reinforced by Native Cellulose Nanofibrils

(2008) Anna J. Svagan et al.   ADVANCED MATERIALS