A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing (English)
- New search for: Bareen, Mohammed A.
- Further information on Bareen, Mohammed A.:
- https://orcid.org/0000-0002-5223-3979
- New search for: Sahu, Jatindra K.
- Further information on Sahu, Jatindra K.:
- https://orcid.org/0000-0002-6573-4852
- New search for: Prakash, Sangeeta
- Further information on Prakash, Sangeeta:
- https://orcid.org/0000-0002-1297-3948
- New search for: Bhandari, Bhesh
- New search for: Naik, Satyanarayan
- New search for: Bareen, Mohammed A.
- New search for: Sahu, Jatindra K.
- New search for: Prakash, Sangeeta
- New search for: Bhandari, Bhesh
- New search for: Naik, Satyanarayan
In:
Journal of Food Engineering
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344
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2023
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ISSN:
- Article (Journal) / Electronic Resource
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Title:A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing
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Contributors:Bareen, Mohammed A. ( author ) / Sahu, Jatindra K. ( author ) / Prakash, Sangeeta ( author ) / Bhandari, Bhesh ( author ) / Naik, Satyanarayan ( author )
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Published in:
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2023-01-03
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 344
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printingBareen, Mohammed A. / Sahu, Jatindra K. / Prakash, Sangeeta / Bhandari, Bhesh / Naik, Satyanarayan et al. | 2023
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Modelling the reaction kinetics of β-lactoglobulin and κ-casein heat-induced interactions in skim milkYun, Gieun / Gillies, Graeme / Ripberger, Georg / Hashemizadeh, Iman / Whitby, Catherine P. / Bronlund, John et al. | 2022
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Utilization of checkerboard method for synergistic vapor-phase antimicrobial effect in water resistant ternary poly(vinyl alcohol) films for sustainable food packagingKardam, Saurabh Kumar / Kadam, Ashish A. / Dutt, Dharm et al. | 2022
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Fluid laminarization process and rheological properties of protein-stabilized high internal phase emulsionsGuo, Liang / Deng, Zi-an / Meng, Yue-cheng / Chen, Jing / Fang, Sheng / Pan, Yang / Chen, Jie et al. | 2022
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Investigating the physical and quality characteristics and rheology of mayonnaise containing aquafaba as an egg substituteOzcan, Ipek / Ozyigit, Esra / Erkoc, Selen / Tavman, Sebnem / Kumcuoglu, Seher et al. | 2022
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Editorial Board| 2023
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Water reuse in the food processing industries: A review on pressure-driven membrane processes as reconditioning treatmentsGarnier, Céline / Guiga, Wafa / Lameloise, Marie-Laure / Fargues, Claire et al. | 2022
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Temperature uniformity of frozen pork with various combinations of fat and lean portions tempered in radio frequencyChen, Xiangqing / Li, Feng / Tang, Juming / Shi, Hu / Xie, Jing / Jiao, Yang et al. | 2022
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How do morphological changes of caffeine hydrate influence cakingCui, Pingping / Liu, Yinggui / Jia, Lihong / Zhou, Ling / Yin, Qiuxiang et al. | 2022
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Determining peanut moisture content by scattering coefficientMa, Fangyan / Wang, Dongwei / Yin, Yuanyuan / Yin, Hang / Song, Chao / Xu, Xin / Sun, Ying / Xue, Yiwei / Zhao, Liqing et al. | 2022