| Applicability of protein and fiber-rich food materials in extrusion-based 3D printing |
46 |
| Pulsed vacuum drying enhances drying kinetics and quality of lemon slices |
41 |
| Impact of rheological properties of mashed potatoes on 3D printing |
40 |
| Investigation on fish surimi gel as promising food material for 3D printing |
33 |
| Effect of 3D printing on the structure and textural properties of processed cheese |
30 |
| Non-destructive prediction of internal and external quality attributes of fruit with thick rind: A review |
29 |
| Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects |
27 |
| Effects of kappa-carrageenan on the structure and rheological properties of fish gelatin |
26 |
| Assessment of tomato soluble solids content and pH by spatially-resolved and conventional Vis/NIR spectroscopy |
24 |
| Application of 3D printing for customized food. A case on the development of a fruit-based snack for children |
24 |
| Influence of pH and ionic strength on the physical and rheological properties and stability of whey protein stabilized o/w emulsions containing xanthan gum |
23 |
| Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol |
22 |
| The effectiveness of combined infrared and hot-air drying strategies for sweet potato |
22 |
| Chitosan thymol nanoparticles improve the antimicrobial effect and the water vapour barrier of chitosan-quinoa protein films |
22 |
| Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study |
21 |
| Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies |
21 |
| Extrusion-based food printing for digitalized food design and nutrition control |
21 |
| Co-encapsulation of alpha-tocopherol and resveratrol within zein nanoparticles: Impact on antioxidant activity and stability |
21 |
| Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.) |
21 |
| O/W emulsions stabilized by OSA-modified starch granules versus non-ionic surfactant: Stability, rheological behaviour and resveratrol encapsulation |
21 |
| Microencapsulation of casein hydrolysates: Physicochemical, antioxidant and microstructure properties |
20 |
| Applications of power ultrasound in oriented modification and degradation of pectin: A review |
20 |
| Supercritical impregnation of thymol in poly(lactic acid) filled with electrospun poly(vinyl alcohol)-cellulose nanocrystals nanofibers: Development an active food packaging material |
20 |
| Noncontact evaluation of soluble solids content in apples by near-infrared hyperspectral imaging |
19 |
| Refractance window drying of foods: A review |
19 |
| A study of storage impact on ovalbumin structure of chicken egg |
19 |
| Effects of microwave combined with conduction heating on surimi quality and morphology |
18 |
| Mathematical modelling of convective drying of fruits: A review |
18 |
| Pressurized liquid extraction of bioactive compounds from grape marc |
17 |
| Prediction of firmness parameters of tomatoes by portable visible and near-infrared spectroscopy |
17 |
| Rapid identification of tea quality by E-nose and computer vision combining with a synergetic data fusion strategy |
17 |
| Functional emulsion gels with potential application in meat products |
16 |
| In-package cold plasma technologies |
16 |
| A review of sublethal effects of pulsed electric field on cells in food processing |
16 |
| Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors |
16 |
| Comparing structuring potential of pea and soy protein with gluten for meat analogue preparation |
16 |
| Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties |
15 |
| Menthol/cyclodextrin inclusion complex nanofibers: Enhanced water solubility and high-temperature stability of menthol |
15 |
| Ultrasound-assisted vacuum drying of nectarine |
15 |
| Contacting ultrasound enhanced hot-air convective drying of garlic slices: Mass transfer modeling and quality evaluation |
15 |
| Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems |
14 |
| The effects of pulsed electric fields on the quality parameters of freeze-dried apples |
14 |
| Modelling of coupled heat and mass transfer for combined infrared and hot-air drying of sweet potato |
14 |
| Efficacy of decontamination and a reduced risk of cross-contamination during ultrasound-assisted washing of fresh produce |
14 |
| Study on the water state and distribution of Chinese dried noodles during the drying process |
14 |
| Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization |
14 |
| Chitosan coated liposome dispersions loaded with cacao hull waste extract: Effect of spray drying on physico-chemical stability and in vitro bioaccessibility |
14 |
| Alternate microwave and convective hot air application for rapid mushroom drying |
14 |
| Quality assurance in microwave food processing and the enabling potentials of solid-state power generators: A review |
14 |
| Design and characterisation of food grade powders and inks for microstructure control using 3D printing |
14 |
