Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars
T Sasaki - International Journal of Food Science & Technology, 2023 - Wiley Online Library
Potato paste is a potential material for 3D food printing owing to its high printability. The
objective of this study was to investigate the effects of potato characteristics on the …
objective of this study was to investigate the effects of potato characteristics on the …
Impact of rheological properties of mashed potatoes on 3D printing
Z Liu, M Zhang, B Bhandari, C Yang - Journal of Food Engineering, 2018 - Elsevier
Rheological properties of the mashed potatoes (MP) with addition of potato starch (PS) and
their 3D printing behavior were investigated. Both flow ramp and dynamic oscillation …
their 3D printing behavior were investigated. Both flow ramp and dynamic oscillation …
Research on printing performance of full potato powder: The relationship between rheological properties, microstructure, and printing performance
G Zhenghao, L Lei, W Nan… - Journal of Food Process …, 2024 - Wiley Online Library
This work evaluated the printing performance of mashed potatoes (MP), principally utilizing
full potato powder as a raw material, with the aim of improving the printing quality and …
full potato powder as a raw material, with the aim of improving the printing quality and …
Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin
S Chirico Scheele, PF Egan - … and Information in …, 2022 - asmedigitalcollection.asme.org
Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due
to its capabilities for customized food designs, minimal food waste, and personalized …
to its capabilities for customized food designs, minimal food waste, and personalized …
Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
Z Liu, B Bhandari, M Zhang - Food Research International, 2020 - Elsevier
Abstract 3D printing is an emerging technology with the potential to revolutionize people's
eating habits. This study firstly optimized the mashed potatoes (MP) formulation and …
eating habits. This study firstly optimized the mashed potatoes (MP) formulation and …
4D printing of mashed potato/purple sweet potato puree with spontaneous color change
C He, M Zhang, C Guo - Innovative Food Science & Emerging …, 2020 - Elsevier
In this study, the effects of pH (2.5, 6.5 and 7.8) and potato flake content (15%, 19%, 23%
and 27%) on the properties of mashed potatoes (MP) were studied in terms of moisture …
and 27%) on the properties of mashed potatoes (MP) were studied in terms of moisture …
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing
D Nei, Y Ando, I Sotome - Food Science and Technology Research, 2022 - jstage.jst.go.jp
Abstract A three-dimensional (3D) food printer is an attractive tool for making highly
customized foods. The quality of powders and pastes used as ink in printers has a significant …
customized foods. The quality of powders and pastes used as ink in printers has a significant …
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks
C Feng, M Zhang, B Bhandari, Y Ye - Lwt, 2020 - Elsevier
Abstract 3D printing is a promising technology that has attracted widespread attention from
academia. In this work, the mixed powder of yam and potato processing by-product (PP) …
academia. In this work, the mixed powder of yam and potato processing by-product (PP) …
Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
Abstract Three-dimensional (3D) printing is one of the emerging techniques which fabricates
customized foods with desired sensory characteristics. Rheological properties of 3D printing …
customized foods with desired sensory characteristics. Rheological properties of 3D printing …
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
Abstract 3D printing was used for printing mashed potatoes (MP) constructs with variable
internal structures. The dimensional properties, textural and structural qualities of the printed …
internal structures. The dimensional properties, textural and structural qualities of the printed …