Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate
Authors
Keywords
3D food printing, Orange concentrate, Vitamin D, Rheological properties, Wheat starch
Journal
Food Biophysics
Volume 13, Issue 3, Pages 250-262
Publisher
Springer Nature
Online
2018-04-27
DOI
10.1007/s11483-018-9531-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Gelatinized wheat starch influences crystallization behaviour and structure of roll-in shortenings in laminated bakery products
- (2018) Kristin D. Mattice et al. FOOD CHEMISTRY
- Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways
- (2018) Xinliu Zhang et al. FOOD CHEMISTRY
- On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects
- (2018) C. Severini et al. FOOD RESEARCH INTERNATIONAL
- Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material
- (2018) Hyun Woo Kim et al. JOURNAL OF FOOD ENGINEERING
- Impact of rheological properties of mashed potatoes on 3D printing
- (2018) Zhenbin Liu et al. JOURNAL OF FOOD ENGINEERING
- Design and characterisation of food grade powders and inks for microstructure control using 3D printing
- (2018) Sonia Holland et al. JOURNAL OF FOOD ENGINEERING
- Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects
- (2018) C. Severini 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
- Effect of 3D printing on the structure and textural properties of processed cheese
- (2018) Camille Le Tohic et al. JOURNAL OF FOOD ENGINEERING
- 3D printing Vegemite and Marmite: Redefining “breadboards”
- (2018) Charles Alan Hamilton 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
- On the Plasticization Process of Potato Starch: Preparation and Characterization
- (2017) Mhd. Mazen Altayan et al. Food Biophysics
- The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough
- (2017) Mathieu Meerts et al. Food Biophysics
- Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics
- (2017) C. Lascombes et al. FOOD HYDROCOLLOIDS
- Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study
- (2017) Jian Xiong et al. FOOD RESEARCH INTERNATIONAL
- Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
- (2017) Sylvester Mantihal et al. Innovative Food Science & Emerging Technologies
- 3D printing complex chocolate objects: Platform design, optimization and evaluation
- (2017) Matthew Lanaro et al. JOURNAL OF FOOD ENGINEERING
- Vitamin D Status of Residents in Taiyuan, China and Influencing Factors
- (2017) Xiaoning Yan et al. Nutrients
- Advances in Fourier transform infrared (FTIR) spectroscopy of biological tissues
- (2016) Abdullah Chandra Sekhar Talari et al. APPLIED SPECTROSCOPY REVIEWS
- The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
- (2016) Bartosz Sołowiej et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Printing on Food or Food Printing: a Review
- (2016) F. Pallottino et al. Food and Bioprocess Technology
- Rheological behavior and microstructure of release-controlled hydrogels based on xanthan gum crosslinked with sodium trimetaphosphate
- (2016) Yongzhen Tao et al. FOOD HYDROCOLLOIDS
- Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?
- (2016) Carla Severini et al. JOURNAL OF CLINICAL GASTROENTEROLOGY
- 3d printing technologies applied for food design: Status and prospects
- (2016) Fernanda C. Godoi et al. JOURNAL OF FOOD ENGINEERING
- Effect of different polysaccharides on swelling of composite whey protein hydrogels: A low field (LF) NMR relaxometry study
- (2016) Baris Ozel et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties
- (2016) María Dolores Alvarez et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Some properties of xanthan gum in aqueous solutions: effect of temperature and pH
- (2016) Cristina-Eliza Brunchi et al. JOURNAL OF POLYMER RESEARCH
- An Overview of 3D Printing Technologies for Food Fabrication
- (2015) Jie Sun et al. Food and Bioprocess Technology
- Novel starch based nanocarrier for vitamin D fortification of milk: Production and characterization
- (2015) Elham Hasanvand et al. FOOD AND BIOPRODUCTS PROCESSING
- Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids
- (2015) Lien R. Gerits et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Additive manufacturing for the food industry
- (2015) Jeffrey I. Lipton et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A Comparative Study of Four Drying Methods on Drying Time and Quality Characteristics of Stem Lettuce Slices (Lactuca sativaL.)
- (2014) Azam S. M. Roknul et al. DRYING TECHNOLOGY
- Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR
- (2014) C. Rondeau-Mouro et al. Food and Bioprocess Technology
- Rheological Properties of Aloe Vera (Aloe barbadensisMiller) Juice Concentrates
- (2014) Nishant R. Swami Hulle et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Stability of vitamin D in foodstuffs during cooking
- (2013) Jette Jakobsen et al. FOOD CHEMISTRY
- Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions
- (2013) Rossana Coda et al. Innovative Food Science & Emerging Technologies
- Physical and Chemical Stability of Gum Arabic-Stabilized Conjugated Linoleic Acid Oil-in-Water Emulsions
- (2013) Xiaolin Yao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Adequacy of vitamin D intakes in children and teenagers from the base diet, fortified foods and supplements
- (2013) Lucinda J Black et al. PUBLIC HEALTH NUTRITION
- Phase Separation Behavior of Caseins in Milk Containing Flaxseed Gum and κ-Carrageenan: A Light-Scattering and Ultrasonic Spectroscopy Study
- (2010) Astrid Chappellaz et al. Food Biophysics
- Effect of guar gum content on some physical and nutritional properties of extruded products
- (2010) Javier Parada et al. JOURNAL OF FOOD ENGINEERING
- Phase Behavior of the ι-Carrageenan/Maltodextrin/Water System at Different Potassium Chloride Concentrations and Temperatures
- (2009) Xiaoyong Wang et al. Food Biophysics
- Characteristics of xanthan gum-based biodegradable superporous hydrogel
- (2009) Palapparambil Sunny Gils et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Enhancement of freezing stability in mashed potatoes by the incorporation of kappa-carrageenan and xanthan gum blends
- (2009) María Dolores Alvarez et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Novel Gelling Systems ofκ-,ι- andλ-Carrageenans and their Composite Gels with Cellulose Using Ionic Liquid
- (2008) Kamalesh Prasad et al. MACROMOLECULAR BIOSCIENCE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now