Application of 3D Printing in the Design of Functional Gluten-Free Dough
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of 3D Printing in the Design of Functional Gluten-Free Dough
Authors
Keywords
-
Journal
Foods
Volume 11, Issue 11, Pages 1555
Publisher
MDPI AG
Online
2022-05-25
DOI
10.3390/foods11111555
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020
- (2021) Antonio Derossi et al. Innovative Food Science & Emerging Technologies
- An experimental assessment of filament-extrusion models used in slicer software for 3D food-printing applications
- (2021) Justin J. Nijdam et al. JOURNAL OF FOOD ENGINEERING
- Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties
- (2021) Purificación García-Segovia et al. Applied Sciences-Basel
- Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material
- (2021) Laurena Masbernat et al. JOURNAL OF FOOD ENGINEERING
- Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods
- (2021) Berna Goztepe et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates
- (2021) Marta Igual et al. Foods
- Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
- (2020) Daniel Granato et al. Annual Review of Food Science and Technology
- 3D printing of gels based on xanthan/konjac gums
- (2020) P. García-Segovia et al. Innovative Food Science & Emerging Technologies
- Programmable texture properties of cereal-based snack mediated by 3D printing technology
- (2020) A. Derossi et al. JOURNAL OF FOOD ENGINEERING
- Carotenoids, Polyphenols, and Ascorbic Acid in Organic Rosehips (Rosa spp.) Cultivated in Lithuania
- (2020) Brigita Medveckienė et al. Applied Sciences-Basel
- Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
- (2020) Zaida Natalia Uribe-Wandurraga et al. Food and Bioprocess Technology
- Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties
- (2020) Swati Sarabhai et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability
- (2020) Saddam Hussain et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- 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
- Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations
- (2019) Xinyang Sun et al. FOOD HYDROCOLLOIDS
- Bioactive compounds and antioxidant activity of four rose hip species from spontaneous Sicilian flora
- (2019) Giancarlo Fascella et al. FOOD CHEMISTRY
- Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour
- (2019) K.A. Millar et al. Innovative Food Science & Emerging Technologies
- Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study
- (2019) Sylvester Mantihal et al. JOURNAL OF TEXTURE STUDIES
- Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value
- (2019) Marta Igual et al. Foods
- Evaluating analytical methods for the characterization of lipids, proteins and carbohydrates in organic substrates for anaerobic co-digestion
- (2018) J. Ohemeng-Ntiamoah et al. BIORESOURCE TECHNOLOGY
- Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread
- (2018) S.W. Horstmann et al. FOOD HYDROCOLLOIDS
- A comparative study of gluten-free sprouts in the gluten-free bread-making process
- (2018) S. W. Horstmann et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- 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
- Rose hip as an underutilized functional food: Evidence-based review
- (2017) Seema Patel TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 3d printing technologies applied for food design: Status and prospects
- (2016) Fernanda C. Godoi et al. JOURNAL OF FOOD ENGINEERING
- Effective stabilization of CLA by microencapsulation in pea protein
- (2015) A.M.M. Costa et al. FOOD CHEMISTRY
- Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite
- (2012) Els Vossen et al. MEAT SCIENCE
- Carotenoid content and composition in rose hips (Rosa spp.) during ripening, determination of suitable maturity marker and implications for health promoting food products
- (2011) Staffan C. Andersson et al. FOOD CHEMISTRY
- Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture
- (2011) C. Gamonpilas et al. JOURNAL OF FOOD ENGINEERING
- Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors
- (2008) François Mariotti et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Photometry and colorimetry characterisation of materials in daylighting evaluation tools
- (2007) M. Bodart et al. BUILDING AND ENVIRONMENT
- Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
- (2007) Stefano Renzetti et al. JOURNAL OF CEREAL SCIENCE
Become a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get StartedAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started