Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Zhenbin Liu, Bhesh Bhandari, Sangeeta Prakash et al. · Food Hydrocolloids · 2018 · 513 citations

Engineering, Food Science, Materials Science +14

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Fanli Yang, Min Zhang, Bhesh Bhandari et al. · LWT · 2017 · 473 citations

Agriculture, Food Science, Materials Science +14

3D printing technology: The new era for food customization and elaboration

Iman Dankar, Amira Haddarah, Fawaz El Omar et al. · Trends in Food Science & Technology · 2018 · 451 citations

Engineering, Food Science, Materials Engineering +12

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

Arianna Dick, Bhesh Bhandari, Xiuping Dong et al. · Food Hydrocolloids · 2020 · 292 citations

Agriculture, Food Science, Nutrition +12

Mechanism for the α‐helix to β‐hairpin transition

Feng Ding, Jose M. Borreguero, Sergey V. Buldyrey et al. · Proteins Structure Function and Bioinformatics · 2003 · 273 citations

Life Sciences, Biochemistry, Biophysics +17