Application of 3D Printing in the Design of Functional Gluten-Free Dough

Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020

(2021) Antonio Derossi et al.   Innovative Food Science & Emerging Technologies

An experimental assessment of filament-extrusion models used in slicer software for 3D food-printing applications

(2021) Justin J. Nijdam et al.   JOURNAL OF FOOD ENGINEERING

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

(2021) Purificación García-Segovia et al.   Applied Sciences-Basel

Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material

(2021) Laurena Masbernat et al.   JOURNAL OF FOOD ENGINEERING

Drying kinetics, total bioactive compounds, antioxidant activity, phenolic profile, lycopene and β-carotene content and color quality of Rosehip dehydrated by different methods

(2021) Berna Goztepe et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates

(2021) Marta Igual et al.   Foods

Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety

(2020) Daniel Granato et al.   Annual Review of Food Science and Technology

3D printing of gels based on xanthan/konjac gums

(2020) P. García-Segovia et al.   Innovative Food Science & Emerging Technologies

Programmable texture properties of cereal-based snack mediated by 3D printing technology

(2020) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

Carotenoids, Polyphenols, and Ascorbic Acid in Organic Rosehips (Rosa spp.) Cultivated in Lithuania

(2020) Brigita Medveckienė et al.   Applied Sciences-Basel

Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks

(2020) Zaida Natalia Uribe-Wandurraga et al.   Food and Bioprocess Technology

Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties

(2020) Swati Sarabhai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

(2020) Saddam Hussain et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures

(2020) Justin J. Nijdam et al.   JOURNAL OF FOOD ENGINEERING

Modeling the viscoelastic behavior of wheat flour dough prepared from a wide range of formulations

(2019) Xinyang Sun et al.   FOOD HYDROCOLLOIDS

Bioactive compounds and antioxidant activity of four rose hip species from spontaneous Sicilian flora

(2019) Giancarlo Fascella et al.   FOOD CHEMISTRY

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

(2019) K.A. Millar et al.   Innovative Food Science & Emerging Technologies

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

(2019) Sylvester Mantihal et al.   JOURNAL OF TEXTURE STUDIES

Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value

(2019) Marta Igual et al.   Foods

Evaluating analytical methods for the characterization of lipids, proteins and carbohydrates in organic substrates for anaerobic co-digestion

(2018) J. Ohemeng-Ntiamoah et al.   BIORESOURCE TECHNOLOGY

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

(2018) S.W. Horstmann et al.   FOOD HYDROCOLLOIDS

A comparative study of gluten-free sprouts in the gluten-free bread-making process

(2018) S. W. Horstmann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Rose hip as an underutilized functional food: Evidence-based review

(2017) Seema Patel   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Effective stabilization of CLA by microencapsulation in pea protein

(2015) A.M.M. Costa et al.   FOOD CHEMISTRY

Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite

(2012) Els Vossen et al.   MEAT SCIENCE

Carotenoid content and composition in rose hips (Rosa spp.) during ripening, determination of suitable maturity marker and implications for health promoting food products

(2011) Staffan C. Andersson et al.   FOOD CHEMISTRY

Physicochemical and rheological characteristics of commercial chili sauces as thickened by modified starch or modified starch/xanthan mixture

(2011) C. Gamonpilas et al.   JOURNAL OF FOOD ENGINEERING

Converting Nitrogen into Protein—Beyond 6.25 and Jones' Factors

(2008) François Mariotti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Photometry and colorimetry characterisation of materials in daylighting evaluation tools

(2007) M. Bodart et al.   BUILDING AND ENVIRONMENT

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE