High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing

3D printing: Printing precision and application in food sector

Zhenbin Liu, Min Zhang, Bhesh Bhandari et al. · Trends in Food Science & Technology · 2017 · 815 citations

Agriculture, Food Science, Manufacturing Engineering +13

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu, Min Zhang, Bhesh Bhandari · Journal of Food Engineering · 2017 · 539 citations

Agriculture, Food Science, Materials Engineering +9

Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments

Shanshan Jiang, Junzhou Ding, Juan E. Andrade et al. · Ultrasonics Sonochemistry · 2017 · 531 citations

Agriculture, Biochemistry, Food Science +12

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

Xiuping Liang, Cuicui Ma, Xiaojia Yan et al. · Food Hydrocolloids · 2019 · 324 citations

Agriculture, Biochemistry, Food Science +16

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

Cristina M. Rosell, Massimo Castellari · Trends in Food Science & Technology · 2021 · 303 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15