1. 3D printing of cereal-based food structures containing probiotics. (October 2018) Authors: Zhang, Lu; Lou, Yimin; Schutyser, Maarten A.I. Journal: Food structure Issue: Volume 18(2018) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 4D deformation based on double-layer structure of the pumpkin/paper. (January 2021) Authors: Chen, Fengying; Zhang, Min; Liu, Zhenbin; Bhandari, Bhesh Journal: Food structure Issue: Volume 27(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A computational multiscale modeling framework for investigating the mechanical properties of meat. (October 2020) Authors: Spyrou, L.A. Journal: Food structure Issue: Volume 26(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. A fundamental optimization study on chewing gum textural and sensorial properties: The effect of ingredients. (October 2020) Authors: Palabiyik, Ibrahim; Güleri, Tuba; Gunes, Recep; Öner, Barış; Toker, Omer Said; Konar, Nevzat Journal: Food structure Issue: Volume 26(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A new technique for cross-sectional density profiling of extruded foods by X-ray scanning. (April 2016) Authors: Kowalski, Ryan J.; Morrow, C.D.; McDonald, Armando G.; Ganjyal, Girish M. Journal: Food structure Issue: Volume 8(2016:Apr.) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. A promising strategy for designing reduced-fat model meat emulsions by utilization of pea protein-agar agar gel complex. (July 2021) Authors: Öztürk-Kerimoğlu, Burcu Journal: Food structure Issue: Volume 29(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems. (April 2018) Authors: Drapala, Kamil P.; Mulvihill, Daniel M.; O'Mahony, James A. Journal: Food structure Issue: Volume 16(2018) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. A viscoelastic cohesive zone model for starch-gluten interface to simulate dough deformation. (January 2023) Authors: Mohammed, Mohd Afandi P.; Mokhtar, Mohd Noriznan; Wakisaka, Minato Journal: Food structure Issue: Volume 35(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials. (April 2021) Authors: Manzocco, Lara; Mikkonen, Kirsi S.; García-González, Carlos A. Journal: Food structure Issue: Volume 28(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. AFM approach to study the function of PGPR's emulsifying properties in cocoa butter based suspensions. (April 2015) Authors: Middendorf, D.; Juadjur, A.; Bindrich, U.; Mischnick, P. Journal: Food structure Issue: Volume 4(2015:Apr.) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗