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For: Kim SM, Woo JH, Kim HW, Park HJ. Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing. J FOOD ENG 2022;314:110785. [DOI: 10.1016/j.jfoodeng.2021.110785] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Number Cited by Other Article(s)
1
Zhong Y, Wang B, Lv W, Wu Y, Lv Y, Sheng S. Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing. Food Chem 2024;458:140294. [PMID: 38968712 DOI: 10.1016/j.foodchem.2024.140294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 06/16/2024] [Accepted: 06/29/2024] [Indexed: 07/07/2024]
2
Lapčíková B, Lapčík L, Valenta T, Neuwirth V. Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods 2024;13:2543. [PMID: 39200471 PMCID: PMC11353510 DOI: 10.3390/foods13162543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/02/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024]  Open
3
Lee CP, Hashimoto M. Prediction of textural properties of 3D-printed food using response surface methodology. Heliyon 2024;10:e27658. [PMID: 38560226 PMCID: PMC10980939 DOI: 10.1016/j.heliyon.2024.e27658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 04/04/2024]  Open
4
Yu D, Cheng S, Li Y, Su W, Tan M. Recent advances on natural colorants-based intelligent colorimetric food freshness indicators: fabrication, multifunctional applications and optimization strategies. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37655606 DOI: 10.1080/10408398.2023.2252904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
5
Huang JHR, Lim GCW, Su CH(J, Ciou JY. Improvement of 3D white chocolate printing molding effect with oleogels. Heliyon 2023;9:e19165. [PMID: 37662751 PMCID: PMC10471995 DOI: 10.1016/j.heliyon.2023.e19165] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 08/08/2023] [Accepted: 08/15/2023] [Indexed: 09/05/2023]  Open
6
Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
7
Koh WY, Lim XX, Teoh ESW, Kobun R, Rasti B. The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate. Foods 2023;12:213. [PMID: 36613430 PMCID: PMC9818575 DOI: 10.3390/foods12010213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/05/2023]  Open
8
Nei D, Sasaki T. Applicability of defatted soybean flours to 3D food printer: Effect of milling methods on printability and quality of 3D-printed foods. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
9
Li X, Fan L, Li J. Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
10
Jiang Q, Binks BP, Meng Z. Double scaffold networks regulate edible pickering emulsion gel for designing thermally actuated 4D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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