With colleagues from France and Brazil, we present the technology and potential of food 3D printing (3DFP, bioprinting) of starch-based raw materials in a book chapter.
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Our new publication as part of the 'Concise Reviews and Hypotheses' summarizes the interaction ability of particulate starch granules and the polymerized gluten.more
In cooperation with Anton Paar, we have developed and simultaneously characterized protein structures in doughs directly in the rheometer.more
3D printing as an analytical tool in food texture research.more
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