Related references
Note: Only part of the references are listed.3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
Marta V. Vieira et al.
FOOD HYDROCOLLOIDS (2020)
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
Zhenbin Liu et al.
FOOD HYDROCOLLOIDS (2019)
Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough
Hyun Woo Kim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation
Fanli Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
Yaowei Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Textural modification of 3D printed dark chocolate by varying internal infill structure
Sylvester Mantihal et al.
FOOD RESEARCH INTERNATIONAL (2019)
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
Zhenbin Liu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Influence of ionic crosslinkers (Ca2+/Ba2+/Zn2+) on the mechanical and biological properties of 3D Bioplotted Hydrogel Scaffolds
Md. Sarker et al.
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION (2018)
Impact of rheological properties of mashed potatoes on 3D printing
Zhenbin Liu et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of 3D printing on the structure and textural properties of processed cheese
Camille Le Tohic et al.
JOURNAL OF FOOD ENGINEERING (2018)
Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant
Valerie Vancauwenberghe et al.
JOURNAL OF FOOD ENGINEERING (2018)
Model-based design and validation of food texture of 3D printed pectin-based food simulants
Valerie Vancauwenberghe et al.
JOURNAL OF FOOD ENGINEERING (2018)
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children
A. Derossi et al.
JOURNAL OF FOOD ENGINEERING (2018)
Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
Fanli Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate
Yaowei Liu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
Hyun Woo Kim et al.
JOURNAL OF FOOD SCIENCE (2018)
Simulations of 3D bioprinting: predicting bioprintability of nanofibrillar inks
Johan Gohl et al.
BIOFABRICATION (2018)
A Generalizable Strategy for the 3D Bioprinting of Hydrogels from Nonviscous Photo-crosslinkable Inks
Liliang Ouyang et al.
ADVANCED MATERIALS (2017)
Two-component thermosensitive hydrogels: Phase separation affecting rheological behavior
Anna Abbadessa et al.
EUROPEAN POLYMER JOURNAL (2017)
Pectin based food-ink formulations for 3-D printing of customizable porous food simulants
Valerie Vancauwenberghe et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
3D printing complex chocolate objects: Platform design, optimization and evaluation
Matthew Lanaro et al.
JOURNAL OF FOOD ENGINEERING (2017)
Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material
Hyun Woo Kim et al.
JOURNAL OF FOOD ENGINEERING (2017)
Functional colloids from proteins and polysaccharides for food applications
Wahyu Wijaya et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
3D printing: Printing precision and application in food sector
Zhenbin Liu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
3D printing of bacteria into functional complex materials
Manuel Schaffner et al.
SCIENCE ADVANCES (2017)
Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels
Xuan T. Le et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2017)
Proposal to assess printability of bioinks for extrusion-based bioprinting and evaluation of rheological properties governing bioprintability
Naomi Paxton et al.
BIOFABRICATION (2017)
Controlling Shear Stress in 3D Bioprinting is a Key Factor to Balance Printing Resolution and Stem Cell Integrity
Andreas Blaeser et al.
ADVANCED HEALTHCARE MATERIALS (2016)
Water-in-water (W/W) emulsions
Jordi Esquena
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2016)
Printing on Food or Food Printing: a Review
F. Pallottino et al.
FOOD AND BIOPROCESS TECHNOLOGY (2016)
Variables affecting the printability of foods: Preliminary tests on cereal-based products
C. Severini et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
3d printing technologies applied for food design: Status and prospects
Fernanda C. Godoi et al.
JOURNAL OF FOOD ENGINEERING (2016)
Robocasting of structural ceramic parts with hydrogel inks
Ezra Feilden et al.
JOURNAL OF THE EUROPEAN CERAMIC SOCIETY (2016)
A Mathematical Model on the Resolution of Extrusion Bioprinting for the Development of New Bioinks
Ratima Suntornnond et al.
MATERIALS (2016)
Effect of bioink properties on printability and cell viability for 3D bioplotting of embryonic stem cells
Liliang Ouyang et al.
BIOFABRICATION (2016)
Conductive 3D microstructures by direct 3D printing of polymer/carbon nanotube nanocomposites via liquid deposition modeling
Giovanni Postiglione et al.
COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING (2015)
Functional food relevance of whey protein: A review of recent findings and scopes ahead
Seema Patel
JOURNAL OF FUNCTIONAL FOODS (2015)
Protein-Polysaccharide Interactions to Alter Texture
Fred van de Velde et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Three-dimensional printing of complex biological structures by freeform reversible embedding of suspended hydrogels
Thomas J. Hinton et al.
SCIENCE ADVANCES (2015)
Enhanced gelation properties of purified gellan gum
Damian Martin Kirchmajer et al.
CARBOHYDRATE RESEARCH (2014)
An insight into the emerging exopolysaccharide gellan gum as a novel polymer
Vipul D. Prajapati et al.
CARBOHYDRATE POLYMERS (2013)
The effect of microstructure on the sensory perception and textural characteristics of whey protein/κ-carrageenan mixed gels
Esra Cakir et al.
FOOD HYDROCOLLOIDS (2012)
Influence of pH on formation and properties of gellan gels
Carolina Siqueira Franco Picone et al.
CARBOHYDRATE POLYMERS (2011)
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
Esra Cakir et al.
FOOD HYDROCOLLOIDS (2011)
The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels
Saskia de Jong et al.
FOOD HYDROCOLLOIDS (2009)
Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales
Ladislava van den Berg et al.
FOOD HYDROCOLLOIDS (2009)
Whey and whey proteins - From 'gutter-to-gold'
Geoffrey W. Smithers
INTERNATIONAL DAIRY JOURNAL (2008)
Cross-linking and rheological changes of whey proteins treated with microbial transglutaminase
VD Truong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Protein-polysaccharide interactions: phase-ordering kinetics, thermodynamic and structural aspects
SL Turgeon et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2003)
Characterization of heat-induced aggregates of β-lactoglobulin, α-lactalbumin and bovine serum albumin in a whey protein concentrate environment
P Havea et al.
JOURNAL OF DAIRY RESEARCH (2001)
Heat-induced gelation of whey protein isolates (WPI):: effect of NaCl and protein concentration
P Puyol et al.
FOOD HYDROCOLLOIDS (2001)