Related references
Note: Only part of the references are listed.A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids
Xiao-hong He et al.
CARBOHYDRATE POLYMERS (2020)
Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions
Bianca C. Maniglia et al.
FOOD RESEARCH INTERNATIONAL (2020)
Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing
Zipeng Liu et al.
FOOD HYDROCOLLOIDS (2020)
3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach
Ahmed Raouf Fahmy et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste
Yuntao Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
Sara M. Oliveira et al.
FOOD HYDROCOLLOIDS (2020)
Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough
Fan Yang et al.
INTERNATIONAL JOURNAL OF 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)
On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects
C. Severini et al.
FOOD RESEARCH INTERNATIONAL (2018)
Physical properties of 3D printed baking dough as affected by different compositions
Fan Yang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Impact of rheological properties of mashed potatoes on 3D printing
Zhenbin Liu et al.
JOURNAL OF FOOD ENGINEERING (2018)
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
Martina Lille 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)
Simulation of food drying processes by Computational Fluid Dynamics (CFD); recent advances and approaches
Narjes Malekjani et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Proposal to assess printability of bioinks for extrusion-based bioprinting and evaluation of rheological properties governing bioprintability
Naomi Paxton et al.
BIOFABRICATION (2017)
Fabrication and characterization of gels with integrated channels using 3D printing with microfluidic nozzle for tissue engineering applications
R. Attalla et al.
BIOMEDICAL MICRODEVICES (2016)
Thermal and rheological properties of brown flour from Indica rice
Lingxu Ye et al.
JOURNAL OF CEREAL SCIENCE (2016)
Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization
Wenhao Li et al.
CARBOHYDRATE POLYMERS (2015)
Simulation of viscoelastic and viscoelastoplastic die-swell flows
A. Al-Muslimawi et al.
JOURNAL OF NON-NEWTONIAN FLUID MECHANICS (2013)
Material characterisation and process development for chocolate additive layer manufacturing
L. Hao et al.
VIRTUAL AND PHYSICAL PROTOTYPING (2010)