Related references
Note: Only part of the references are listed.Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
Xuebing Xing et al.
FOOD HYDROCOLLOIDS (2022)
Valorization of salmon industry by-products: Evaluation of salmon skin gelatin as a biomaterial suitable for 3D food printing
Nailin Carvajal-Mena et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry
Manuela Gallon Bedoya et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
Evaluation of rheology and printability of 3D printing nutritious food with complex formulations
Ruben Maldonado-Rosas et al.
ADDITIVE MANUFACTURING (2022)
Enriched puree potato with soy protein for dysphagia patients by using 3D printing
Farnaz Mirazimi et al.
FOOD FRONTIERS (2022)
Programmable texture properties of cereal-based snack mediated by 3D printing technology
A. Derossi et al.
JOURNAL OF FOOD ENGINEERING (2021)
3D printing to innovate biopolymer materials for demanding applications: A review
N. Li et al.
MATERIALS TODAY CHEMISTRY (2021)
A rheological approach to 3D printing of plasma protein based doughs
Estefania Alvarez-Castillo et al.
JOURNAL OF FOOD ENGINEERING (2021)
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
Aakanksha Pant et al.
FOOD HYDROCOLLOIDS (2021)
Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC
Jose Luis Valenzuela-Lagarda et al.
MOLECULES (2021)
Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing
Gyu Han Jo et al.
FOOD BIOSCIENCE (2021)
3D printing performance of gels from wheat starch, flour and whole meal
Luyao Zheng et al.
FOOD CHEMISTRY (2021)
3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet
Zhenbin Liu et al.
FOODS (2021)
Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients
Arianna Dick et al.
FUTURE FOODS (2021)
3D printing of egg yolk and white with rice flour blends
T. Anukiruthika et al.
JOURNAL OF FOOD ENGINEERING (2020)
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
Arianna Dick et al.
FOOD HYDROCOLLOIDS (2020)
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)
Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method
Mehdi Abdollahi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch
Ulin Antobelli Basilio-Cortes et al.
POLYMERS (2019)
3D Printing Complex Egg White Protein Objects: Properties and Optimization
Lili Liu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes
Zhenbin Liu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Impact of rheological properties of mashed potatoes on 3D printing
Zhenbin Liu et al.
JOURNAL OF FOOD ENGINEERING (2018)
Investigation on fish surimi gel as promising food material for 3D printing
Lin Wang 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)
3D printing technology: The new era for food customization and elaboration
Iman Dankar et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)
Mahmoudreza Ovissipour et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Bioactive peptides from Atlantic salmon (Salmo salar) with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory, and antioxidant activities
Adriana C. Neves et al.
FOOD CHEMISTRY (2017)
ADJUSTMENT OF FOOD TEXTURAL PROPERTIES FOR ELDERLY PATIENTS
J. A. Y. Cichero
JOURNAL OF TEXTURE STUDIES (2016)
Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum
Fakhreddin Salehi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy
Dominique Larrea-Wachtendorff et al.
FOOD ENGINEERING REVIEWS (2015)
MODELING OF SHRINKAGE, REHYDRATION AND TEXTURAL CHANGES FOR FOOD STRUCTURAL ANALYSIS: A REVIEW
S. Parthasarathi et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2014)
Kinetic, thermodynamic properties, and optimization of barley hydration
Flavia Daiana Montanuci et al.
FOOD SCIENCE AND TECHNOLOGY (2013)
Adsorption behavior of human serum albumin on ATR crystal studied by in situ ATR/FTIR spectroscopy and two-dimensional correlation analysis
He Huang et al.
ANALYST (2011)
Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy
Ulrike Bocker et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities.: A combined FT-IR spectroscopy and low-field NMR relaxometry study
HC Bertram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Monitoring of denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy
C Kirschner et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)