Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
暂无分享,去创建一个
Min Zhang | Bhesh Bhandari | Yaping Liu | M. Zhang | B. Bhandari | Yaping Liu | Fanli Yang | Fanli Yang
[1] Min Zhang,et al. Impact of rheological properties of mashed potatoes on 3D printing , 2018 .
[2] Min Zhang,et al. Investigation on fish surimi gel as promising food material for 3D printing , 2018 .
[3] J. Youngblood,et al. Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions , 2016 .
[4] C. Severini,et al. Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition? , 2016, Journal of clinical gastroenterology.
[5] Bhesh Bhandari,et al. 3d printing technologies applied for food design: Status and prospects , 2016 .
[6] Liisa Hakola,et al. Printing on Food or Food Printing: a Review , 2016, Food and Bioprocess Technology.
[7] P. Selvaganapathy,et al. Fabrication and characterization of gels with integrated channels using 3D printing with microfluidic nozzle for tissue engineering applications , 2016, Biomedical microdevices.
[8] D. Chaussy,et al. Use of Microfibrillated Cellulose/Lignosulfonate Blends as Carbon Precursors: Impact of Hydrogel Rheology on 3D Printing , 2015 .
[9] Amanda C. Engler,et al. Dual-Responsive Hydrogels for Direct-Write 3D Printing , 2015 .
[10] Hod Lipson,et al. Additive manufacturing for the food industry , 2015 .
[11] Weibiao Zhou,et al. An Overview of 3D Printing Technologies for Food Fabrication , 2015, Food and Bioprocess Technology.
[12] Benjamin M Wu,et al. Recent advances in 3D printing of biomaterials , 2015, Journal of Biological Engineering.
[13] Steven J. Simske,et al. The Rheology of Dense Colloidal Pastes Used in 3D-Printing , 2014, NIP & Digital Fabrication Conference.
[14] T. Vliet. Rheology and Fracture Mechanics of Foods , 2013 .
[15] Hod Lipson,et al. Fabricated: The New World of 3D Printing , 2013 .
[16] Richard Archer,et al. Food Layered Manufacture: A new process for constructing solid foods , 2012 .
[17] N. Škalko-Basnet,et al. Improved texture analysis for hydrogel characterization: Gel cohesiveness, adhesiveness, and hardness , 2012 .
[18] Erich J. Windhab,et al. Rheology of food materials , 2011 .
[19] Mukesh,et al. Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties , 2010 .
[20] Liang Hao,et al. Material characterisation and process development for chocolate additive layer manufacturing , 2010 .
[21] Chen Hai-hua. Gelationization and gel properties of potato starch , 2010 .
[22] Hod Lipson,et al. MUTLI-MATERIAL FOOD PRINTING WITH COMPLEX INTERNAL STRUCTURE SUITABLE FOR CONVENTIONAL POST-PROCESSING , 2010 .
[23] Remo Bucci,et al. Proton NMR relaxation study of swelling and gelatinisation process in rice starch-water samples. , 2008, Food chemistry.
[24] Wei Sun,et al. Biopolymer deposition for freeform fabrication of hydrogel tissue constructs , 2007 .
[25] M. C. Nunes,et al. Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions , 2006 .
[26] Leon L. Shaw,et al. Rheological and extrusion behavior of dental porcelain slurries for rapid prototyping applications , 2005 .
[27] Gustavo V. Barbosa-Cánovas,et al. Rheology for the food industry , 2005 .
[28] S. Hizukuri,et al. Gelatinization mechanism of potato starch , 2002 .
[29] Min Zhang,et al. Study on scavenging effect of lycium barbarum polysacch aride-2 on the oxidation induced by hydroxyl radicals , 2001 .
[30] S. Lim,et al. Viscoelasticity of Cowpea Starch Gels , 2000 .
[31] W. Kulicke,et al. Formation of Maize Starch Gels Selectively Regulated by the Addition of Hydrocolloids , 1995 .
[32] M. E. Muñoz,et al. Rheology of hydroxyethylated starch aqueous systems. Analysis of gel formation. , 1995, International journal of biological macromolecules.
[33] J. Jane,et al. Internal structure of the potato starch granule revealed by chemical gelatinization , 1993 .
[34] James Freeman Steffe,et al. Rheological Methods in Food Process Engineering , 1992 .
[35] J. Kokini,et al. Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review) , 1991 .
[36] S. Schmidt,et al. Use of NMR and MRI to study water relations in foods. , 1991, Advances in experimental medicine and biology.
[37] A. Eliasson. VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES , 1986 .