3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating-Reference-Cited by-同舟云学术

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3D printed white radish/potato gel with microcapsules: Color/flavor change induced by microwave-infrared heating

Published:2022-08 Issue: Volume:158 Page:111496
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tang Tiantian,Zhang Min^ORCID,Mujumdar Arun S.,Teng Xiuxiu

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Hybrid de novo genome assembly of red gromwell (Lithospermum erythrorhizon) reveals evolutionary insight into shikonin biosynthesis;Auber;Horticulture Research,2020

2. Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate;Azam;Food Biophysics,2018

3. Microencapsulation of bixin pigment by spray drying: Evaluation of characteristics;Balakrishnan;LWT,2021

4. Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748;Behboudi-Jobbehdar;Drying Technology,2013

5. 4D printing of lotus root powder gel: Color change induced by microwave;Chen;Innovative Food Science & Emerging Technologies,2021

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2. Current Trends in Additive Manufacturing Based 4D Food Printing Technology: A Review;Future Foods;2024-09

3. Development and characterization of a novel bigel system based on candelilla wax oleogel and guar gum hydrogel for heat-triggered release properties;Food Hydrocolloids;2024-07

4. Applications of physical and chemical treatments in plant‐based gels for food 3D printing;Journal of Food Science;2024-06-03

5. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives;Advances in Colloid and Interface Science;2024-06

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