Powder properties, rheology and 3D printing quality of gluten-free blends-Reference-Cited by-同舟云学术

Powder properties, rheology and 3D printing quality of gluten-free blends

Published:2023-02 Issue: Volume:338 Page:111251
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Radoš Kristina,Benković Maja,Čukelj Mustač Nikolina,Habuš Matea,Voučko Bojana,Pavičić Tomislava Vukušić,Ćurić Duška,Ježek Damir,Novotni Dubravka^ORCID

Funder

Ministarstvo znanosti i obrazovanja

European Commission

Hrvatska Zaklada za Znanost

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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2. Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food;Adem;Nut. Food Sci.,2020

3. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour;Agarwal;Future Foods,2022

4. Nutritious mushroom protein crisp – healthy alternative to starchy snack;Balan;Food Product. Process. Nutr.,2021

5. Food Powders;Barbosa-Canovas,2005

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks;Foods;2024-05-23

2. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints;Antioxidants;2024-01-23

3. Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods;Food and Bioprocess Technology;2023-12-13

4. An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product;Gels;2023-11-22

5. Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing;Applied Sciences;2023-11-17