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

Assessing the microstructural and rheological changes induced by food additives on potato puree

(2018) Iman Dankar 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

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

(2018) Zhenbin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

3D printing Vegemite and Marmite: Redefining “breadboards”

(2018) Charles Alan Hamilton et al.   JOURNAL OF FOOD ENGINEERING

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

(2018) Iman Dankar et al.   Food and Bioprocess Technology

Effect of butter content and baking condition on characteristics of the gluten-free dough and bread

(2017) Chonnikarn Srikanlaya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Mechanisms Underlying the Formation of Complexes between Maize Starch and Lipids

(2017) Chen Chao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers

(2016) Yali Yang et al.   FOOD CHEMISTRY

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

Steady Shear Flow Behavior and Thixotropy of Wheat Starch Gel: Impact of Chemical Modification, Concentration and Saliva Addition

(2015) A.R. Yousefi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

The effect of butter grains on physical properties of butter-like emulsions

(2014) Stine Rønholt et al.   JOURNAL OF DAIRY SCIENCE

The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat

(2012) Niels Kaufmann et al.   INTERNATIONAL DAIRY JOURNAL

Pasting, paste, and gel properties of starch–hydrocolloid combinations

(2011) James N. BeMiller   CARBOHYDRATE POLYMERS

Rheological Properties of Milkfat and Butter

(2010) A.J. Wright et al.   JOURNAL OF FOOD SCIENCE