Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing

Standardized Extraction Techniques for Meat Analysis with the Electronic Tongue: A Case Study of Poultry and Red Meat Adulteration

(2021) John-Lewis Zinia Zaukuu et al.   SENSORS

Food Texture Design by 3D Printing: A Review

(2021) Tatiana Pereira et al.   Foods

Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

(2021) Uma Buda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods

(2021) Chuanai Cao et al.   MEAT SCIENCE

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

(2020) Huabin Luo et al.   Food and Bioprocess Technology

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

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

Development of ready-to-cook shrimp analogue from surimi: Effect of natural plant extracts on the chemical quality during refrigerated storage

(2020) M. Bhargavi Priyadarshini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing

(2020) Zilong Zhao et al.   Innovative Food Science & Emerging Technologies

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

(2020) Hongbo Mi et al.   FOOD HYDROCOLLOIDS

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

(2020) Hui-zhi Chen et al.   JOURNAL OF FOOD ENGINEERING

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

(2019) Xiuping Dong et al.   JOURNAL OF TEXTURE STUDIES

Mixed iota and kappa carrageenan gels in the presence of both calcium and potassium ions

(2019) Viet T.N.T. Bui et al.   CARBOHYDRATE POLYMERS

Effects of sucrose addition on the rheology and structure of iota-carrageenan

(2019) Dongying Yang et al.   FOOD HYDROCOLLOIDS

Impact of rheological properties of mashed potatoes on 3D printing

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

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

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

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun 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

Cognitive reappraisal of low-calorie food predicts real-world craving and consumption of high- and low-calorie foods in daily life

(2018) Shane W. Reader et al.   APPETITE

Investigation of the rheology and strength of geopolymer mixtures for extrusion-based 3D printing

(2018) Biranchi Panda et al.   CEMENT & CONCRETE COMPOSITES

Mobility of carrageenan chains in iota- and kappa carrageenan gels

(2018) Viet T.N.T. Bui et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Rheology and microstructure of mixtures of iota and kappa-carrageenan

(2018) Viet T.N.T. Bui et al.   FOOD HYDROCOLLOIDS

Comparing the viscoelastic properties of gelatin and different concentrations of kappa-carrageenan mixtures for additive manufacturing applications

(2018) E.L. Warner et al.   JOURNAL OF FOOD ENGINEERING

Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan

(2017) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan

(2017) Sittichoke Sinthusamran et al.   Food Bioscience

A study on phase separation behavior in kappa/iota carrageenan mixtures by micro DSC, rheological measurements and simulating water and cations migration between phases

(2016) Lei Du et al.   FOOD HYDROCOLLOIDS

Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions

(2016) William J. Costakis 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

The rheology of gelatin hydrogels modified by κ-carrageenan

(2015) Svetlana Rostislavovna Derkach et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

κ-Carrageenan from marine red algae, Kappaphycus alvarezii – A functional food to prevent colon carcinogenesis

(2015) Maya Raman et al.   Journal of Functional Foods

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

(2014) Ali Rashidinejad et al.   FOOD CHEMISTRY

Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation

(2013) Haimei Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Kinetics of Sodium Release from Wheat Bread Crumb As Affected by Sodium Distribution

(2013) Katharina Konitzer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology

(2013) L. Marchetti et al.   MEAT SCIENCE

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

(2012) Lingyan Kong et al.   FOOD HYDROCOLLOIDS

Innovations in value-addition of edible meat by-products

(2012) Fidel Toldrá et al.   MEAT SCIENCE

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

(2011) José A. Ramírez et al.   FOOD HYDROCOLLOIDS

Ultrasonic study of the gelation of gelatin: Phase diagram, hysteresis and kinetics

(2011) N.G. Parker et al.   FOOD HYDROCOLLOIDS

Saltiness enhancement by taste contrast in bread prepared with encapsulated salt

(2011) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

(2011) Zeynep Ozben Demirci et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High Pressure-Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan

(2010) P. FERNANDEZ et al.   JOURNAL OF FOOD SCIENCE

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

(2009) Ali Jafarpour et al.   Food Biophysics

Gelation kinetics of an imitation-mortadella emulsion during heat treatment determined by oscillatory rheometry

(2009) J.J. Ferris et al.   JOURNAL OF FOOD ENGINEERING

Influence of carrageenan addition on turkey meat sausages properties

(2009) M.A. Ayadi et al.   JOURNAL OF FOOD ENGINEERING

Critical Exponents of Kappa Carrageenan in the Coil-Helix and Helix-Coil Hysteresis Loops

(2009) Özlem Tari et al.   Journal of Macromolecular Science Part B-Physics

The influence of carrageenan on the properties of low-fat frankfurters

(2009) Marek Cierach et al.   MEAT SCIENCE

Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko Gel

(2008) A. Jafarpour et al.   JOURNAL OF FOOD SCIENCE

Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach

(2007) Elizabeth García-García et al.   MEAT SCIENCE