Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach by Viridiana Tejada-Ortigoza, Enrique Cuan-Urquizo

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The role of controlled voids shape on the flexural properties of 3D printed food: an approach for tailoring their mechanical properties by Rubén Maldonado-Rosas, José Luis Pérez-Castillo, Enrique Cuan-Urquizo, Viridiana Tejada-Ortigoza

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Effective Stiffness of Fused Deposition Modeling Infill Lattice Patterns Made of PLA-Wood Material by Enrique Cuan-Urquizo, Alberto Álvarez-Trejo, Andrés Robles Gil, Viridiana Tejada-Ortigoza, Carmita Camposeco-Negrete, Esmeralda Uribe-Lam, Cecilia D. Treviño-Quintanilla

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Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (<i>Beta vulgaris</i> L.) by Maritza Alonzo-Macías, Anaberta Cardador-Martínez, Colette Besombes, Karim Allaf, Viridiana Tejada-Ortigoza, Marla C. Soria-Mejía, Rosa Vázquez-García, Carmen Téllez-Pérez

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In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources by Viridiana Tejada-Ortigoza, Luis Eduardo Garcia-Amezquita, Ahmad E. Kazem, Osvaldo H. Campanella, M. Pilar Cano, Bruce R. Hamaker, Sergio O. Serna-Saldívar, Jorge Welti-Chanes

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