Results 201 to 210 of about 122,466 (292)

Monotonic and Fatigue Strength of 3D-Printed Partially Stabilized Zirconia for Monolithic Restorations. [PDF]

Int Dent J
Lu Y, Wang L, Tribst JPM, Kodolányi J, Kleverlaan CJ, Feilzer AJ, Dal Piva AMO.   +6 more
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]

Compr Rev Food Sci Food Saf
Özpınar FB, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +1 more source

Personalized, digitally designed 3D-Printed protein substitutes: Advancing medical food for PKU patients. [PDF]

Curr Res Food Sci
Marcello F, Baratian Ghorghi Z, Russo GL, Ferraioli A, Cavella S, Di Monaco R.   +5 more
europepmc   +1 more source

A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat. [PDF]

Gels
Alam AN, Samad A, Muazzam A, Kim SH, Kim CJ, Hwang YH, Joo ST.   +6 more
europepmc   +1 more source

Effect of type and concentration of hydrocolloids on the rheology, water mobility, and 3D printing properties of pitaya fruit-based ink. [PDF]

Front Nutr
Omedi JO, Chen C, Uriho A, Zhang S, Liang L, Zou Q, Xu Y, Zhang M, Wang Y, Huang W.   +9 more
europepmc   +1 more source

Ultrasound-modified soy protein-hyaluronic acid conjugates for swallowing-friendly high internal phase pickering emulsion gels: structure, properties, and applications. [PDF]

Ultrason Sonochem
Wang Y, Ma Z, Liu Y, Gong Y.
europepmc   +1 more source

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3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Food Hydrocolloids, 2021
Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal.
A. Pant, Amelia Yilin Lee, Rahul Karyappa, Cheng Pau Lee, J. An, Michinao Hashimoto, U-Xuan Tan, Gladys Wong, C. Chua, Yi Zhang   +9 more
semanticscholar   +3 more sources

3D food printing: Applications of plant-based materials in extrusion-based food printing

Critical Reviews in Food Science and Nutrition, 2021
As an emerging digital production technology, 3D food printing intends to meet the demand for customized food design, personalized nutrition, simplification of the food supply chain system, and greater food material diversity.
Mingshuang Wang, Dongnan Li, Zhihuan Zang, Xiyun Sun, Hui Tan, X. Si, Jinlong Tian, Wei Teng, Jia-Xin Wang, Qi‐Chun Liang, Yiwen Bao, Bin Li, R. Liu   +12 more
semanticscholar   +3 more sources

Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing.

Food Chemistry, 2023
The protective effect of sea bass protein (SBP)-(-)-epigallocatechin-3-gallate (EGCG) covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on astaxanthin and algal oils was demonstrated in this study.
Lijuan Zhang, Chengfu Zhou, Shanghua Xing, Yannan Chen, Wentao Su, Haitao Wang, M. Tan   +6 more
semanticscholar   +1 more source