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Article
Food Science & Technology
Jia Guo et al.
Summary: 4D food printing is a new technology based on 3D printing, allowing consumers to interact with the food. This research used soy protein isolate and oat as printing materials to study the shape change of 4D printing, specifically focusing on the relationship between shape change, water loss, and dielectric properties. The results showed that a higher protein content in the printing formula led to better shape change, primarily due to its higher puffing property under microwave heating. Additionally, the denser microstructure of soy protein isolate was found to contribute to its higher puffing properties.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Liqing Qiu et al.
Summary: This study investigated the feasibility of using apple and rose as raw materials for 3D printed dysphagic foods, with the addition of xanthan gum and basil seed gum. The results showed that the addition of gums improved the physical properties and self-supporting ability of the ink, and the effects varied with different proportions of gums.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Chao Qiu et al.
Summary: In this study, high internal phase Pickering emulsion (HIPPEs) were successfully fabricated for 3D printing of foods using glycyrrhizic acid-zein composite nanoparticles (ZGNPs) as emulsifiers. The HIPPEs showed good storage stability, shear-thinning behavior, and high viscoelasticity, making them suitable as edible bio-inks for 3D printing applications. The results open new possibilities for using Pickering emulsion gels as 3D printing inks for future food manufacturing and nutrition delivery systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Xin Wang et al.
Summary: 3D printing has great potential in food production, allowing the production of personalized food products. Recently, research on using 3D printing technology to create easy-to-swallow foods for the elderly has gained extensive attention. This study applied dual nozzle 3D printing technology to develop an easy-to-swallow mooncake using a traditional Chinese food, mooncake, as a model. The dough ink formulation was optimized through experiments, and the mooncakes produced met the desired texture level, providing insights into the development of easy-to-swallow food products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Dan Xu et al.
Summary: The effects of different concentrations of xanthan gum (XG) on the rheological/texture properties of Pickering emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to develop an ink suitable for 3D printing. The viability of encapsulated probiotics in the PE gel was also investigated during 3D printing and digestion processes. The results showed that gel strength, stability, storage modulus (G'), and loss modulus (G'') increased with increasing XG concentration. Nozzle diameter and printing temperature had no significant effect on probiotic viability, but a printing temperature of 65 degrees Celsius reduced viable probiotics. The viability of probiotics in 3D printed samples showed no significant change during storage, and encapsulated probiotics had improved viability under heat treatment and simulated gastrointestinal conditions.
Article
Chemistry, Applied
Mengwei Wang et al.
Summary: In this study, fiber polysaccharide-protein extracted from Haematococcus pluvialis residues (FPHRs) formed FPHRs-Gelatin complexes with gelatin, which exhibited strong structural support and great recovery capacity, making them suitable as fat replacers and 3D printed materials. The Pickering emulsion gels formed when the FPHRs and gelatin concentration were 2 wt% and 3 wt%, respectively, and showed shear thinning phenomenon, low frequency dependence, and excellent thixotropy. The 3D objects printed with FPHRs-Gelatin complexes emulsion gels had superior print resolution and shape fidelity.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qianzhu Lin et al.
Summary: The study developed peanut protein-polysaccharide semi-interpenetrating networks to improve the printing properties of hydrogels for 3D food printing. The results showed that the addition of carrageenan and gellan gum increased the storage modulus and fracture stress of the composite hydrogels. The composite hydrogels could be used as recyclable edible inks for 3D food printing and change color in response to alterations in pH for 4D food printing.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yuxuan Qiu et al.
Summary: Additive technology, specifically 3D printing, is increasingly used for producing plant-based meat substitutes. However, there are challenges in achieving desired protein content and mimicking the texture and structure of real meat. This study investigated the rheological and printing properties of edible inks made from soy protein isolate, wheat gluten, and rice protein to develop a high-protein ink for 3D-printed meat substitutes. The protein-enriched inks showed pseudoplastic behavior and viscoelastic properties, with improved printing performance as the proportion of rice protein increased. These mixed protein edible inks may be beneficial for 3D printing of plant-based food.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Alan Giovanini de Oliveira Sartori et al.
Summary: The objective of this study was to develop 3D printable grape juice gels for dysphagia diets, and to evaluate their anthocyanin bioaccessibility and anti-inflammatory activity. The gels made with dry-heated starch showed the highest anthocyanin bio-accessibility. The study also showed that the dry heating treatment enhanced the chemical and biological properties of the 3D printable foods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Hyun Jung Yun et al.
Summary: Embedded 3D printing is an emerging method of immobilizing scaffolds fabricated with semi-solid foods into solidifying gel matrices. This study found that adding starch at various concentrations can enhance the printability and microstructural uniformity of the abalone protein paste. A 3% starch addition showed the most desirable print resolution. Modulating the infill ratio of 3D printing with embedding technology can modulate the texture of 3D printed food products.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Mohammed A. Bareen et al.
Summary: This work utilizes finite element analysis (FEA) simulation and rheological characterization of the 3D printing (3DP) material to predict the texture attributes of 3D printed constructs. The study highlights the significant impact of crucial printing variables on the quality attributes and explores the potential use of 3D printing in food manufacturing.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Food Science & Technology
Maria Manuela Silva et al.
Summary: Colour is an important factor that influences consumers' acceptance and food selection. Synthetic food colourants, which have potential hazards and are associated with various side effects, are being replaced by naturally-derived alternatives. This review provides a comprehensive overview of the chemical characteristics, properties, uses, and health side effects of synthetic and naturally derived food colourants.
Article
Engineering, Biomedical
M. Kavimughil et al.
Summary: Designing a suitable matrix to protect sensitive bioactive compounds is crucial in the development of nutraceuticals. In this study, emulsion templated medium-chain triglycerides oleogel was used as a co-delivery carrier for personalized nutrition through 3D printing. The results showed that the oleogel protected the bioactives under oral and gastric conditions, allowing for targeted delivery in the intestine.
Meeting Abstract
Biochemistry & Molecular Biology
Yourim Oh et al.
Article
Food Science & Technology
Olajide Emmanuel Adedeji et al.
Summary: This study evaluates the use of three-dimensional printing (3DP) in improving the aesthetic qualities of insect-based products. The results show good incorporation of insect powder (IP) and wheat flour (WF), with samples exhibiting good viscoelastic properties and textural characteristics. The study suggests that 3DP can effectively enhance the visual quality of edible insects and reduce consumer apathy.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wanying Yu et al.
Summary: The study found that the addition of kappa-carrageenan can improve the texture and moisture characteristics of HM-SC compound surimi gel, creating a more compact and denser microstructure with enhanced connectivity, and demonstrating better shaping and shape-keeping abilities in 3D printed products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Jingwang Chen et al.
Summary: It was found that adding gelatin and increasing printing temperature can improve the 3D printability of SPI-based pastes, resulting in more stable structures and tighter connections, thereby enhancing the texture of the food.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Ye-Eun Park et al.
Summary: The study tested guava leaf, green tea, and barley sprouts powders as edible ink ingredients for printing cheesecake and evaluated their physicochemical and functional properties. The addition of functional powders improved the printability and textural stability of the 3D printed cheesecake. Guava leaf and green tea powders showed potential for improving antioxidant activity and blood-glucose-lowering effect, respectively.
Article
Engineering, Chemical
Mathias Johansson et al.
Summary: This study examines the production of fibre- and protein-rich printable food inks using fractions extracted from faba beans. The research finds that rheological parameters are related to ink printability and shape stability, and the direction of compression has a strong effect on the textural and microstructural properties of 3D-printed objects.
Article
Food Science & Technology
Chaofan Guo et al.
Summary: A new 4D printing method utilizing microwave irradiation to induce directed deformation and achieve rapid deformation, combined with color and flavor changing microcapsules for synchronous 4D printing, is proposed.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Yisha Xie et al.
Summary: 3D printing technology is utilized to produce personalized food for consumers with special needs. This study investigates the rheological properties of cod protein composite gel (CPCG) made with different mixes of inulin/soybean dietary fiber (IN/SDF) and flaxseed oil. The suitability of 3D printed CPCG is examined through water distribution and micro-structure analysis. The results show that CPCG with IN:SDF ratios of 7:3 and 5:5, along with 10% flaxseed oil, is highly thixotropic and suitable as food ink for 3D printing. The addition of IN/SDF and flaxseed oil decreases water molecule mobility in CPCG.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Rehabilitation
Bronwyn Hemsley et al.
Summary: The study found that the 3D food printing process was perceived as fun but time-consuming for novice users who were experts, and that 3D food printers may not yet be suitable for people with dysphagia or their supporters. Barriers to accessibility for people with disability and older people included slow response time, lack of user feedback, scant detail on appropriate recipes for successful prints, and small font on the user interface.
DISABILITY AND REHABILITATION-ASSISTIVE TECHNOLOGY
(2022)
Review
Food Science & Technology
Ziang Guo et al.
Summary: This review discusses the functional properties and applications of protein raw materials in extrusion-based 3D food printing, highlighting the importance of protein in the development of future 3D food printing ink.
Review
Food Science & Technology
Tim Lorenz et al.
Summary: Dysphagia is a swallowing condition commonly caused by stroke, predominantly affecting the elderly. Texture-modified diets are often prescribed but can lead to malnutrition. 3D food printing shows potential to enhance the appeal of texture-modified diets, although its ultra-processed nature raises concerns about nutrition and the gut microbiome.
Article
Chemistry, Applied
Lijuan Zhang et al.
Summary: This study investigated the physical and chemical properties of food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by sea bass protein (SBP) microgel particles. The results showed that SBP microgel particles improved the environmental stability of HIPPEs and formed a three-dimensional network structure around oil droplets. The average particles size of HIPPEs decreased with the increased concentration of SBP microgel particles, and HIPPEs exhibited higher viscoelasticity, excellent recovery, and thixotropy. Encapsulation of HIPPEs improved the physical and chemical stability of astaxanthin, and the SBP microgel particles enhanced the bioaccessibility of astaxanthin. Three-dimensional printing experiments confirmed the potential of HIPPEs as a delivery vehicle for astaxanthin and as a 3D printing material for edible functional foods.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Phuhongsung Pattarapon et al.
Summary: This review highlights the potential of 3D food printing (3DFP) technology in improving oral intake and nutritional needs in patients, by creating personalized food with various textures, materials, and appearance. The challenges and concerns of using 3DFP in patients are also discussed.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Chhychhy Chao et al.
Summary: This study aimed to improve the texture of chicken surimi by incorporating mealworm protein isolate and using three-dimensional printing to generate fibrous food suitable for the elderly. The addition of mealworm protein isolate decreased the viscoelastic properties of the surimi ink, and the printed surimi exhibited enhanced water-holding capacity and cooking loss retention. The study successfully modified the texture of surimi with a fibrous shape as a novel food option for the elderly.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Engineering, Chemical
Yiwen Huang et al.
Summary: This research explores the feasibility of 4D printing a mixed gel system of Chinese cabbage puree-carrot powder-xanthan gum using white vinegar and hot air dehydration as stimuli to achieve shape and color changes. The study characterizes the printability of different vegetable gels and identifies the optimum formula for 4D printing. The results show that the bending angle and color change can be controlled by adjusting the printing parameters. Complex models such as butterfly and four-petal flowers were successfully printed to demonstrate the potential applications of this 4D food printing method.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Hyun-Jung Yun et al.
Summary: This study aims to develop a 3D food printing ink containing abalone powder that meets the nutritional requirements of seniors. By adjusting the texture and adding specific nutrition properties, the printed food products can meet the seniors' preferences and dietary needs. The use of 3% gelatin ink has been found to achieve optimal printability, and the printed foods can be consumed directly.
Review
Food Science & Technology
Fangwei Liu et al.
Summary: This review explores the effects of sensory perception changes on food behaviors and nutritional status in the elderly. It also summarizes the sensory properties essential for aged-foods and acquisition methods, as well as the current status of such foods. Soft, smooth, and moisty foods are recommended for the elderly with chewing and swallowing dysfunction, while flavor enhancement/enrichment, irritant addition, and packet sauces can compensate for chemical sensory impairment. Mold, piping bag, and 3D printing can be used to refine the appearance of pureed foods and improve the appetite of the elderly.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Review
Biochemistry & Molecular Biology
Sonia Calligaris et al.
Summary: Ageing is an inevitable process, but can be an opportunity for living longer in a healthy state if faced efficiently. Food consumption and dietary patterns play a vital role in promoting active and healthy ageing, and developing food products tailored for the specific needs of the elderly can help achieve nutritionally balanced diets and reduce the consequences of malnutrition. The application of a food structure design approach can be profitable in delivering target functionalities of food products.
Article
Biochemistry & Molecular Biology
Zipeng Liu et al.
Summary: The nutritional design of personalized starchy foods has attracted attention in the field of food science. This study focused on designing the digestibility of starch by controlling its interaction with lipids. The results showed that thermal shear force in the 3D printing environment enhanced the interaction between starch and lipids, leading to increased enzymatic resistance. Adding stearic acid promoted the formation of a more ordered structure and improved the digestion of starch.
Article
Chemistry, Applied
Yaxin Wen et al.
Summary: Plant-based oil inks mimicking traditional animal fats were developed using 3D printing technology. The addition of potato starch and type of oil affected the rheology and meltability of the inks, where proper levels of potato starch improved printability while suppressing meltability. Coconut oil and soybean oil-based fat analogs with potato starch exhibited good printability and similar meltability to commercial animal fats.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Zilong Zhao et al.
Summary: This study investigates the synergistic effect of microwave 3D printing (MW3DP) and transglutaminase on the self-gelation process of surimi during printing, leading to the production of solid products with high resistance to deformation. Valuable guidance is provided for obtaining heat-induced solid products with better shape fidelity. The study demonstrates the potential for further applications of 3D printing in the food industry.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Review
Food Science & Technology
Anayansi Escalante-Aburto et al.
Summary: Three-dimensional food printing (3DFP) utilizes additive manufacturing to create customized food products, using a variety of ingredients and additives. Recent research shows potential for 3DFP in personalized nutrition, health applications, and aesthetic food improvement, indicating promising future developments.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Saddam Hussain et al.
Summary: Protein-enriched 3D printing material was developed by incorporating pea protein isolate with refined flour and tested for suitability in an extrusion-based 3D food printer. The best formulation was determined to be 30g composite flour, 30g butter, and 15g water, resulting in a 3D food matrix with optimal printability and rheological properties. The study has practical applications in the bakery industry for producing nutrition-rich cookies with complex 3D structures.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Yangyang Chen et al.
Summary: The study developed protein-based composite fruit and vegetable printing inks, with the ink based on peanut protein isolate showing the best printing characteristics and sensory evaluation properties. The ink based on peanut protein scored highest in sensory evaluation, indicating higher consumer acceptance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ching Yue Chow et al.
Summary: This study investigated the effects of gelatine, citric acid, and whey protein isolate concentrations in lemon mousse formulations on printability, physical, and sensory properties. Gelatine had a gel firming effect, while whey protein isolate softened the gel structure. Increasing whey protein isolate concentration enhanced the appearance and texture of the mousses.
FOOD HYDROCOLLOIDS
(2021)
Review
Engineering, Chemical
Simon Ja Rowat et al.
Summary: The use of plant proteins in material extrusion 3D printing offers potential for expanding applications, with attractive thermomechanical properties. Challenges include high moisture uptake, operating conditions, and plasticizer selection, which could be addressed through chemical and physical modifications.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Jieling Chen et al.
Summary: Research has shown that by converting ergosterol into vitamin D2, nutritional changes in printed foods can be achieved, and reducing the internal filling ratio has been proposed as an effective method to optimize the conversion process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yuri Kim et al.
Summary: The study improved the extrusion continuity in a banana matrix by adding pea protein isolate (PPI), increasing the effectiveness of using fruits in 3D printing customized food for the elderly or infants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Chaofan Guo et al.
Summary: The feasibility of using microwave heating and microcapsules as stimulus-response materials to achieve color and aroma changes in 3D-printed buckwheat dough containing yellow flesh peach was explored. Addition of microcapsules increased the storage and loss moduli of the dough, while also enhancing printing performance, especially during microwave heating.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Chen Chen et al.
Summary: The feasibility of using microwave as a stimulus to change the color of 3D printed curcumin lotus root gel was discussed. The color change was achieved through deprotonation of curcumin in an alkaline environment generated by heat from the microwave. Changes in color and texture were observed in the printed samples before and after microwave treatment, providing consumers with different sensory experiences and contributing to a new method for 4D food printing.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Lei Feng et al.
Summary: The study showed that particle size distribution of carrot pulp significantly affects the release of carotenoids, physicochemical properties, and 3D printing characteristics. Decreasing particle size led to higher carotenoid contents and release rates, increased viscosity, and improved printing performance with more uniform pore size distribution and ordered microstructures. Samples could be differentiated based on hierarchical clustering analysis of the index.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Rodica-Anita Varvara et al.
Summary: Three-dimensional food printing technology aims to provide customized nutrition by improving functional food production, which can be promising in preventing various non-communicable diseases.
Article
Chemistry, Applied
Aakanksha Pant et al.
Summary: The research focuses on enhancing the nutritional value and reducing costs of 3D food printing using fresh vegetables to meet the needs of dysphagic diets.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Ahmed Fathy Ghazal et al.
Summary: This study investigated 4D changes in colors and flavors of 3D-printed healthy food products in response to pH stimulus, using multi-smart materials. Significant differences in color and flavor were observed under different pH conditions, highlighting the potential for manufacturing new 3D-printed food products with desired sensory characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Engineering, Chemical
Sara M. Oliveira et al.
Summary: In this study, the antioxidant activity of cookies enriched with encapsulated polyphenols was maximized through 3D food printing and design of experiments. A synergistic effect on moisture and antioxidant activity was observed between encapsulation, time, temperature, number of layers, and infill of the printed cookies. Proper combination of design and baking variables allowed to vary the bioactivity of cookies between 300 and 700 mu molTR/gdry.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Yuwei Du et al.
Summary: This study investigated the 3D printing performance of the konjac-whey protein gel system and found that the addition of whey protein improved the rheological and textural properties of the gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Esme R. Tuttiett et al.
Summary: This study aimed to investigate the effects of short-term protein supplementation on energy and nutrient intake and appetite in middle-older age adults. The results showed that a 20 g/day whey protein supplement given outside of meal-times did not alter habitual dietary intakes, hunger or appetite in this population.
Article
Chemistry, Physical
Mahdiyar Shahbazi et al.
Summary: The study focused on stabilizing a reduced-fat casein-based Pickering emulsion with acetylated microcrystalline cellulose, leading to improved printing performance and resolution. The addition of micro-biosurfactant resulted in more uniform and porous 3D printed objects, with decreased freezing of oil and aqueous phases. Oral tribology and dynamic sensory evaluation both showed positive results, indicating the potential of Pickering emulsions in 3D food printing.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Food Science & Technology
Reisya Rizki Riantiningtyas et al.
Summary: The study found that the combination of gelatine and whey protein isolate can result in more stable and well-shaped 3D printed yoghurt gels.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Kandasamy Suppiramaniam Yoha et al.
Summary: This study aimed to deliver probiotics through a high-fiber high-protein composite flour matrix using four encapsulation techniques, including spray drying and freeze drying. The post-processing method of freeze drying achieved over 90% survival rate for freeze dried and spray-freeze dried synbiotics incorporated products. Among the treatments, the spray-freeze-dried synbiotics incorporation followed by freeze drying post-processed 3D printed constructs showed the best survival rate and viability under in vitro digestion conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yisha Xie et al.
Summary: By homogenizing steamed cod cut offs under specific conditions, a cod protein gel was produced, improving the efficiency of waste utilization and product quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Patrick Wittek et al.
Summary: This study compared the rheological properties of 11 plant-based protein-rich raw materials, revealing significant differences in aspects such as viscosity, gel behavior, and elastic properties. The results could assist in adjusting raw material selection and composition to meet the requirements of food extrusion processes and product design.
Article
Food Science & Technology
Zhenbin Liu et al.
Summary: This study investigated the feasibility of producing dysphagic products using 3D printing with different gum additions, showing that XG and KG incorporation significantly increased mechanical strength while AG addition decreased it. XG and 0.3% KG samples were categorized as dysphagia diets within the IDDSI framework, while AG addition led to samples that could not be classified as dysphagia diets.
Article
Food Science & Technology
Arianna Dick et al.
Summary: The printability and textural attributes of cooked beef pastes with various thickeners were analyzed. Different formulations were found suitable for levels 5, 6, and 7 of the IDDSI framework, with shape stability of samples being related to changes in phase angles.
Article
Food Science & Technology
Zhenbin Liu et al.
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Engineering, Chemical
T. Anukiruthika et al.
JOURNAL OF FOOD ENGINEERING
(2020)
Article
Food Science & Technology
Lili Liu et al.
Article
Food Science & Technology
Pattarapon Phuhongsung et al.
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Chemistry, Applied
Arianna Dick et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Marta V. Vieira et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Psychology, Multidisciplinary
Carina Schlintl et al.
FRONTIERS IN PSYCHOLOGY
(2020)
Article
Nutrition & Dietetics
Ilse Reinders et al.
CLINICAL NUTRITION
(2019)
Article
Engineering, Chemical
Jingwang Chen et al.
JOURNAL OF FOOD ENGINEERING
(2019)
Article
Food Science & Technology
Arianna Dick et al.
Article
Multidisciplinary Sciences
Kirill Veselkov et al.
SCIENTIFIC REPORTS
(2019)
Article
Engineering, Chemical
Fan Yang et al.
Article
Food Science & Technology
Lili Liu et al.
FOOD AND BIOPROCESS TECHNOLOGY
(2019)
Article
Food Science & Technology
Roknul S. M. Azam et al.
Article
Food Science & Technology
C. Severini et al.
FOOD RESEARCH INTERNATIONAL
(2018)
Article
Food Science & Technology
Sung-Hwan Eom et al.
JOURNAL OF TEXTURE STUDIES
(2018)
Article
Food Science & Technology
Zhenbin Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Fanli Yang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Food Science & Technology
Yaowei Liu et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2018)
Article
Food Science & Technology
Evelina Hoglund et al.
FOOD & NUTRITION RESEARCH
(2018)
Article
Food Science & Technology
Lu Zhang et al.
FOOD STRUCTURE-NETHERLANDS
(2018)
Review
Geriatrics & Gerontology
Omar Ortega et al.
JOURNAL OF THE AMERICAN MEDICAL DIRECTORS ASSOCIATION
(2017)
Article
Nutrition & Dietetics
Olivia Farrer et al.
NUTRITION & DIETETICS
(2016)
Article
Nutrition & Dietetics
Lisa Soderstrom et al.
BRITISH JOURNAL OF NUTRITION
(2015)
Article
Nutrition & Dietetics
Stijn Soenen et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2014)
Article
Engineering, Chemical
Chaiwat Rattanamechaiskul et al.
JOURNAL OF FOOD ENGINEERING
(2014)
Review
Medicine, General & Internal
M Hickson
POSTGRADUATE MEDICAL JOURNAL
(2006)
Article
Nutrition & Dietetics
MMG Wilson et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2002)
