Phuhongsung P - Search Results

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Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time.

Du Y, Tang T, Zhang M, Mujumdar AS, Phuhongsung P, Yu D. Du Y, et al. Among authors: phuhongsung p. J Texture Stud. 2023 Oct;54(5):671-680. doi: 10.1111/jtxs.12765. Epub 2023 May 22. J Texture Stud. 2023. PMID: 37218345

Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review.

Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Wang X, et al. Among authors: phuhongsung p. Crit Rev Food Sci Nutr. 2024;64(12):3713-3724. doi: 10.1080/10408398.2022.2134979. Epub 2022 Oct 19. Crit Rev Food Sci Nutr. 2024. PMID: 36260286 Review.

Defects in 3D/4D food printing and their possible solutions: A comprehensive review.

Phuhongsung P, Zhang M, Devahastin S, Mujumdar AS. Phuhongsung P, et al. Compr Rev Food Sci Food Saf. 2022 Jul;21(4):3455-3479. doi: 10.1111/1541-4337.12984. Epub 2022 Jun 8. Compr Rev Food Sci Food Saf. 2022. PMID: 35678036 Review.

3D food printing: Controlling characteristics and improving technological effect during food processing.

Demei K, Zhang M, Phuhongsung P, Mujumdar AS. Demei K, et al. Among authors: phuhongsung p. Food Res Int. 2022 Jun;156:111120. doi: 10.1016/j.foodres.2022.111120. Epub 2022 Mar 10. Food Res Int. 2022. PMID: 35651001 Review.

Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change.

Chen C, Zhang M, Mujumdar AS, Phuhongsung P. Chen C, et al. Among authors: phuhongsung p. Food Res Int. 2021 Oct;148:110630. doi: 10.1016/j.foodres.2021.110630. Epub 2021 Jul 28. Food Res Int. 2021. PMID: 34507774

4D printing of products based on soy protein isolate via microwave heating for flavor development.

Phuhongsung P, Zhang M, Bhandari B. Phuhongsung P, et al. Food Res Int. 2020 Nov;137:109605. doi: 10.1016/j.foodres.2020.109605. Epub 2020 Aug 12. Food Res Int. 2020. PMID: 33233201

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