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A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Journal of agricultural and food chemistry, 2022-02, Vol.70 (7), p.2374-2388

2022

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Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Biomacromolecules, 2021-11, Vol.22 (11), p.4592-4605

2021

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Dual-Grafting of Microcrystalline Cellulose by Tea Polyphenols and Cationic ε‑Polylysine to Tailor a Structured Antimicrobial Soy-Based Emulsion for 3D Printing

ACS applied materials & interfaces, 2022-05, Vol.14 (18), p.21392-21405

2022

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Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing

Biomacromolecules, 2023-01, Vol.24 (1), p.69-85

2023

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Pilot‐scale supercritical CO2 extraction of edible insect oil from Tenebrio molitor L. larvae – Influence of extraction conditions on kinetics, defatting performance and compositional properties

European journal of lipid science and technology, 2017-02, Vol.119 (2), p.n/a

2017

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3D Printing of Bioactive Gel-like Double Emulsion into a Biocompatible Hierarchical Macroporous Self-Lubricating Scaffold for 3D Cell Culture

ACS applied materials & interfaces, 2023-10, Vol.15 (42), p.49874-49891

2023

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Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

Frontiers in microbiology, 2018-11, Vol.9, p.2773-2773

2018

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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Food hydrocolloids, 2021-01, Vol.110, p.106144, Article 106144

2021

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Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Food hydrocolloids, 2020-07, Vol.104, p.105698, Article 105698

2020

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Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Food and bioprocess technology, 2019-09, Vol.12 (9), p.1603-1613

2019

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Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

ACS applied bio materials, 2021-01, Vol.4 (1), p.325-369

2021

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Editorial: Microbial Decontamination by Novel Technologies - Mechanisms and Application Concepts

Frontiers in microbiology, 2019-06, Vol.10, p.1476-1476

2019

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Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

Food science & technology, 2017-06, Vol.79, p.534-542

2017

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Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing

The World Allergy Organization journal, 2019-01, Vol.12 (1), p.100006-100006, Article 100006

2019

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Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Foods, 2020-04, Vol.9 (4), p.512

2020

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Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-08, Vol.622, p.126641, Article 126641

2021

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A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

Current research in food science, 2024-01, Vol.8, p.100686-100686, Article 100686

2024

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Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4545-4554

2008

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Food hydrocolloids, 2021-11, Vol.120, p.106967, Article 106967

2021

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Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Food hydrocolloids, 2021-12, Vol.121, p.107054, Article 107054

2021

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Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery

ACS applied materials & interfaces, 2024-08, Vol.16 (33), p.43430-43450

2024

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Safety aspects of the production of foods and food ingredients from insects

Molecular nutrition & food research, 2017-06, Vol.61 (6), p.n/a

2017

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Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Colloids and surfaces. A, Physicochemical and engineering aspects, 2021-09, Vol.624, p.126760, Article 126760

2021

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Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

Food hydrocolloids, 2023-09, Vol.142, p.108851, Article 108851

2023

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3D printing of a photo-curable hydrogel to engineer mechanically robust porous structure for ion capture or sustained potassium ferrate(VI) release for water treatment

Separation and purification technology, 2024-09, Vol.344, p.127247, Article 127247

2024

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A Promising Therapeutic Soy-Based Pickering Emulsion Gel Stabilized by a Multifunctional Microcrystalline Cellulose: Application in 3D Food Printing

Development of an Antioxidative Pickering Emulsion Gel through Polyphenol-Inspired Free-Radical Grafting of Microcrystalline Cellulose for 3D Food Printing

Dual-Grafting of Microcrystalline Cellulose by Tea Polyphenols and Cationic ε‑Polylysine to Tailor a Structured Antimicrobial Soy-Based Emulsion for 3D Printing

Insights into the Supramolecular Structure and Degradation Mechanisms of Starch from Different Botanical Sources as Affected by Extrusion-based 3D Printing

Pilot‐scale supercritical CO2 extraction of edible insect oil from Tenebrio molitor L. larvae – Influence of extraction conditions on kinetics, defatting performance and compositional properties

3D Printing of Bioactive Gel-like Double Emulsion into a Biocompatible Hierarchical Macroporous Self-Lubricating Scaffold for 3D Cell Culture

Sublethal Injury and Viable but Non-culturable (VBNC) State in Microorganisms During Preservation of Food and Biological Materials by Non-thermal Processes

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

Editorial: Microbial Decontamination by Novel Technologies - Mechanisms and Application Concepts

Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice

Edible insects: Cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing

Applicability of Pulsed Electric Field (PEF) Pre-Treatment for a Convective Two-Step Drying Process

Application of Pickering emulsions in 3D printing of personalized nutrition. Part I: Development of reduced-fat printable casein-based ink

A smart thermoresponsive macroporous 4D structure by 4D printing of Pickering-high internal phase emulsions stabilized by plasma-functionalized starch nanomaterials for a possible delivery system

Comparative Study of Pulsed Electric Field and Thermal Processing of Apple Juice with Particular Consideration of Juice Quality and Enzyme Deactivation

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

Depletion Flocculation of High Internal Phase Pickering Emulsion Inks: A Colloidal Engineering Approach to Develop 3D Printed Porous Scaffolds with Tunable Bioactive Delivery

Safety aspects of the production of foods and food ingredients from insects

Application of Pickering emulsions in 3D printing of personalized nutrition. Part II: Functional properties of reduced-fat 3D printed cheese analogues

Self-assembly of plant polyphenols-grafted soy proteins to manufacture a highly stable antioxidative Pickering emulsion gel for direct-ink-write 3D printing

3D printing of a photo-curable hydrogel to engineer mechanically robust porous structure for ion capture or sustained potassium ferrate(VI) release for water treatment

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