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Adrián Matas

universitat politecnica de valencia

H指数:4

被引数:82

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Spatial Sugar Engineering via Dual-Head 3D Food Printing: A Novel Approach to Reduce Sucrose While Preserving Sweetness in Chickpea-Based Snacks

通过双头3D食品打印的空间糖工程：一种在鹰嘴豆基零食中减少蔗糖同时保持甜味的新方法

Journal of Food Engineering

IF5.8

2026-04-250

OAAI

From Rheology to Reality: A Decade of Protein-Based 3D Food Printing Research

从流变学到现实：十年蛋白质基3D食品打印研究

Food Engineering Reviews

IF7.6

2026-04-060

OAAI

Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

包埋Omega-3在3D打印食品凝胶中的应用：双墨水打印的流变学、挤出和打印性能研究

IF0

2025-08-020

OA

Influence of internal printing pattern and infill on morphological and dimensional properties of gluten-free bread manufactured by 3D printing

3D打印制备的无麸质面包的内部打印图案和填充对形态学和尺寸特性的影响

IF8.2

2025-07-100

PREAI

3D-printed gummies with programmable internal voids as delivery systems for customized amounts of micronutrients

JOURNAL OF FOOD ENGINEERING

IF5.8

2025-03-010

OAAI

Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture (Jan, 10.1007/s11947-025-03747-3, 2025)

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-02-130

OA

Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2025-01-201

OA

Viability of 3D printing of andean tubers and tuberous root puree

3D打印安第斯块茎和块根泥的活力

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2024-12-010

PRE

Viability Study on the Use of Three Different Gels for 3D Food Printing

IF5.3

2023-09-104

OAAI

Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing

IF5.3

2023-03-213

OAAI