Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

(2019) Azarmidokht Gholamipour-Shirazi et al.   FOOD HYDROCOLLOIDS

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

Effect of 3D printing on the structure and textural properties of processed cheese

(2018) Camille Le Tohic et al.   JOURNAL OF FOOD ENGINEERING

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

(2018) A. Derossi 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

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

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

(2018) Yaowei Liu et al.   Innovative Food Science & Emerging Technologies

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

Time domain nuclear magnetic resonance as a method to determine and characterize the water-binding capacity of whey protein microparticles

(2016) Jorien P.C.M. Peters et al.   FOOD HYDROCOLLOIDS

Rheological and structural characterization of whey protein gelation induced by enzymatic hydrolysis

(2016) Ozgur Tarhan et al.   FOOD HYDROCOLLOIDS

Recrystallization characteristics of high hydrostatic pressure gelatinized normal and waxy corn starch

(2016) Wenhao Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

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

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

Dual-Responsive Hydrogels for Direct-Write 3D Printing

(2015) Musan Zhang et al.   MACROMOLECULES

Food Layered Manufacture: A new process for constructing solid foods

(2012) Teresa F. Wegrzyn et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheology of food materials

(2010) Peter Fischer et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Glass Transition Temperature and Its Relevance in Food Processing

(2010) Yrjö H. Roos   Annual Review of Food Science and Technology

Proton NMR relaxation study of swelling and gelatinisation process in rice starch–water samples

(2008) Mena Ritota et al.   FOOD CHEMISTRY