3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 158, Issue -, Pages 111496
Publisher
Elsevier BV
Online
2022-06-11
DOI
10.1016/j.foodres.2022.111496
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- 4D printing of lotus root powder gel: Color change induced by microwave
- (2021) Chen Chen et al. Innovative Food Science & Emerging Technologies
- Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
- (2021) Ahmed Fathy Ghazal et al. FOOD RESEARCH INTERNATIONAL
- 4D printing: Recent advances and proposals in the food sector
- (2021) Xiuxiu Teng et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism
- (2021) Zhenbin Liu et al. FOOD HYDROCOLLOIDS
- Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics
- (2021) M. Balakrishnan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage
- (2021) Bahareh Emadzadeh et al. Food Bioscience
- Improving 3D/4D printing characteristics of natural food gels by novel additives: A review
- (2021) Yangyang Chen et al. FOOD HYDROCOLLOIDS
- Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects
- (2021) Mahdiyar Shahbazi et al. FOOD HYDROCOLLOIDS
- Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change
- (2021) Chen Chen et al. FOOD RESEARCH INTERNATIONAL
- Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing
- (2021) Yameng Shi et al. JOURNAL OF FOOD ENGINEERING
- UV-C irradiation-triggered nutritional change of 4D printed ergosterol-incorporated purple sweet potato pastes: Conversion of ergosterol into vitamin D2
- (2021) Jieling Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Hybrid de novo genome assembly of red gromwell (Lithospermum erythrorhizon) reveals evolutionary insight into shikonin biosynthesis
- (2020) Robert P. Auber et al. Horticulture Research
- Gum Arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil
- (2020) Mehmet Karaaslan et al. FOOD CHEMISTRY
- Color/aroma changes of 3D-Printed buckwheat dough with yellow flesh peach as triggered by microwave heating of gelatin-gum Arabic complex coacervates
- (2020) Chaofan Guo et al. FOOD HYDROCOLLOIDS
- Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment
- (2020) Chaofan Guo et al. FOOD HYDROCOLLOIDS
- Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products
- (2019) Luiz Corrêa-Filho et al. Applied Sciences-Basel
- Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing
- (2019) Ahmed Fathy Ghazal et al. Food and Bioprocess Technology
- Effect of wall materials on some physicochemical properties and release characteristics of encapsulated black rice anthocyanin microcapsules
- (2019) Orranuch Norkaew et al. FOOD CHEMISTRY
- 4D printing of mashed potato/purple sweet potato puree with spontaneous color change
- (2019) Chang He et al. Innovative Food Science & Emerging Technologies
- Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour
- (2019) Sicong Zhu et al. Innovative Food Science & Emerging Technologies
- Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate
- (2018) Roknul S. M. Azam et al. Food Biophysics
- Thermoresponsive, water-dispersible microcapsules with a lipid-polysaccharide shell to protect heat-sensitive colorants
- (2018) Raheleh Ravanfar et al. FOOD HYDROCOLLOIDS
- Microencapsulation of refined kenaf ( Hibiscus cannabinus L.) seed oil by spray drying using β-cyclodextrin/gum arabic/sodium caseinate
- (2018) Sook Chin Chew et al. JOURNAL OF FOOD ENGINEERING
- Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
- (2018) Fanli Yang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin
- (2018) Yu-Ra Kang et al. FOOD CHEMISTRY
- Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
- (2018) Belén Gómez et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Microencapsulation of flexirubin-type pigment by spray drying: Characterization and antioxidant activity
- (2016) Chidambaram Kulandaisamy Venil et al. INTERNATIONAL BIODETERIORATION & BIODEGRADATION
- Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system
- (2015) Charikleia Chranioti et al. CARBOHYDRATE POLYMERS
- Recent development in 3D food printing
- (2015) Fan Yang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- The optimal extracting process, manufacturing technique and biological evaluation of Lithospermum erythrorhizon microcapsules
- (2015) Ching-Wen Lou et al. Materials Science & Engineering C-Materials for Biological Applications
- Spray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A Review
- (2014) Sahar Akhavan Mahdavi et al. DRYING TECHNOLOGY
- Optimization of Spray-Drying Process Conditions for the Production of Maximally Viable MicroencapsulatedL. acidophilusNCIMB 701748
- (2013) Solmaz Behboudi-Jobbehdar et al. DRYING TECHNOLOGY
- Development and evaluation of novel flavour microcapsules containing vanilla oil using complex coacervation approach
- (2013) Ziming Yang et al. FOOD CHEMISTRY
- Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules
- (2011) Glaucia Aguiar Rocha et al. FOOD AND BIOPRODUCTS PROCESSING
- Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
- (2010) Efstathia I. Paramera et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAsk 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