Record Type: Journal Article / ISSN: 1466-8564 - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Record Type Journal Article ISSN 1466-8564

1. "Ice" juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields. (February 2016)

Authors:: Carbonell-Capella, Juana M.; Parniakov, Oleksii; Barba, Francisco J.; Grimi, Nabil; Bals, Olivier; Lebovka, Nikolai; Vorobiev, Eugene
Journal:: Innovative food science & emerging technologies
Issue:: Volume 33(2016)
Page Start:: 187
Record Type:: Journal Article
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2. "Ice" juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields. (February 2016)

Authors:: Carbonell-Capella, Juana M.; Parniakov, Oleksii; Barba, Francisco J.; Grimi, Nabil; Bals, Olivier; Lebovka, Nikolai; Vorobiev, Eugene
Journal:: Innovative food science & emerging technologies
Issue:: Volume 33(2016)
Page Start:: 187
Record Type:: Journal Article
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3. 3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions. (October 2021)

Authors:: Fan, Juan; Annamalai, Pratheep K.; Prakash, Sangeeta
Journal:: Innovative food science & emerging technologies
Issue:: Volume 73(2021)
Page Start:
Record Type:: Journal Article
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4. 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate. (October 2018)

Authors:: Liu, Yaowei; Liu, Dasong; Wei, Guanmian; Ma, Ying; Bhandari, Bhesh; Zhou, Peng
Journal:: Innovative food science & emerging technologies
Issue:: Volume 49(2018)
Page Start:: 116
Record Type:: Journal Article
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5. 3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach. (July 2020)

Authors:: Fahmy, Ahmed Raouf; Becker, Thomas; Jekle, Mario
Journal:: Innovative food science & emerging technologies
Issue:: Volume 63(2020)
Page Start:
Record Type:: Journal Article
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6. 3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: Chemical bonds and microstructure influences. (October 2022)

Authors:: Li, Gaoshang; Hu, Zhiheng; Zhan, Junqi; Huang, Jiayin; Lu, Zijing; Yuan, Chunhong; Chen, Jianchu; Hu, Yaqin
Journal:: Innovative food science & emerging technologies
Issue:: Volume 81(2022)
Page Start:
Record Type:: Journal Article
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7. 3D printing of gels based on xanthan/konjac gums. (August 2020)

Authors:: García-Segovia, P.; García-Alcaraz, V.; Balasch-Parisi, S.; Martínez-Monzó, J.
Journal:: Innovative food science & emerging technologies
Issue:: Volume 64(2020)
Page Start:
Record Type:: Journal Article
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8. 3D printing performance using radio frequency electromagnetic wave modified potato starch. (August 2022)

Authors:: Ma, Shu; Liu, Junbo; Zhang, Qianru; Lin, Qian; Liu, Rui; Xing, Yanan; Jiang, Hao
Journal:: Innovative food science & emerging technologies
Issue:: Volume 80(2022)
Page Start:
Record Type:: Journal Article
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9. 4D printing of lotus root powder gel: Color change induced by microwave. (March 2021)

Authors:: Chen, Chen; Zhang, Min; Guo, Chaofan; Chen, Huizhi
Journal:: Innovative food science & emerging technologies
Issue:: Volume 68(2021)
Page Start:
Record Type:: Journal Article
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10. 4D printing of mashed potato/purple sweet potato puree with spontaneous color change. (January 2020)

Authors:: He, Chang; Zhang, Min; Guo, Chaofan
Journal:: Innovative food science & emerging technologies
Issue:: Volume 59(2019)
Page Start:
Record Type:: Journal Article
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