| Factors affecting 3D printing and post-processing capacity of cookie dough E Pulatsu, JW Su, J Lin, M Lin Innovative Food Science & Emerging Technologies 61, 102316, 2020 | 132 | 2020 |
| A review on customizing edible food materials into 3D printable inks: Approaches and strategies E Pulatsu, M Lin Trends in Food Science & Technology, 2021 | 75 | 2021 |
| 4D printing of polyurethane paint-based composites JW Su, W Gao, K Trinh, SM Kenderes, ET Pulatsu, C Zhang, A Whittington, ... International Journal of Smart and Nano Materials, 2019 | 61 | 2019 |
| Physicochemical, rheological, and sensory properties of low‐fat ice cream designed by double emulsions E Tekin, S Sahin, G Sumnu European Journal of Lipid Science and Technology 119 (9), 1600505, 2017 | 54 | 2017 |
| Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes E Pulatsu, JW Su, SM Kenderes, J Lin, B Vardhanabhuti, M Lin Journal of Food Engineering 319, 110911, 2022 | 36 | 2022 |
| Effects of Ingredients and Pre-heating on the Printing Quality and Dimensional Stability in 3D Printing of Cookie Dough E Pulatsu, JW Su, SM Kenderes, J Lin, B Vardhanabhuti, M Lin Journal of Food Engineering 294, 110412, 2021 | 33 | 2021 |
| Characterization of different double-emulsion formulations based on food-grade emulsifiers and stabilizers E Tekin Pulatsü, S Sahin, G Sumnu Journal of Dispersion Science and Technology 39 (7), 996-1002, 2018 | 27 | 2018 |
| Utilization of ethyl cellulose in the osmotically-driven and anisotropically-actuated 4D printing concept of edible food composites E Pulatsu, JW Su, J Lin, M Lin Carbohydrate Polymer Technologies and Applications 3, 100183, 2022 | 23 | 2022 |
| Perspectives, analyses, and progress in additive manufacturing of food E Pulatsu, C Udenigwe Physics of Fluids 35 (3), 2023 | 4 | 2023 |
| Blending physics in food studies E Pulatsu, K Feigl Physics of Fluids 35 (11), 2023 | 1 | 2023 |
| Enzymatic modification of plant proteins: influence on functional properties, allergenicity, and bioactivity OK Mosibo, E Pulatsu, OO Onipe, TPC Ezeorba, CC Udenigwe Functionality of Plant Proteins, 277-307, 2024 | | 2024 |
| Preparation and Characterization of Boza Enriched with Nonfat Dry Milk and Its Impact on the Fermentation Process E Pulatsu, S Malik, M Lin, K Krisnaswamy, B Vardhanabhuti Gels 10 (22), 1-11, 2023 | | 2023 |
| Enhancing efficacy, performance, and applicability of additive food manufacturing E Tekin-Pulatsu University of Missouri--Columbia, 2021 | | 2021 |
| A novel way of shaping foods: 3D printing to restructure cookie dough E Pulatsu, JW Su, J Lin, M Lin 34th EFFoST International Conference, 2020 | | 2020 |
| Usage of Multiple Emulsions to Design Low-Fat Ice Cream E Tekin Middle East Technical University, 2016 | | 2016 |
Mengshi LinProfessor at the University of Missouri在 missouri.edu 的电子邮件经过验证
