Research output per year
Research output per year
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Dive into the research topics where Aadi Venkatachalam is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks
Venkatachalam, A., Wilms, P. F. C., Patón Baeza, J., Schutyser, M. A. I. & Zhang, L., Jan 2026, In: Current Research in Food Science. 12, 11 p., 101320.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parameters
Venkatachalam, A., Wilms, P., Tian, B., Bakker, E. J., Schutyser, M. A. I. & Zhang, L., Feb 2025, In: Food Research International. 202, 25 p., 115715.Research output: Contribution to journal › Article › Academic › peer-review
Open Access4 Link opens in a new tab Citations (Scopus) -
Printed to preference : water as a key ingredient in creating nutritionally diverse 3D printed foods
Venkatachalam, A., 7 Nov 2025, Wageningen: Wageningen University. 167 p.Research output: Thesis › internal PhD, WU
Open Access -
Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content
Bugday, Z. Y., Venkatachalam, A., Anderson, P. D. & van der Sman, R. G. M., Jan 2024, In: Current Research in Food Science. 9, 100847.Research output: Contribution to journal › Article › Academic › peer-review
Open Access35 Link opens in a new tab Citations (Scopus) -
Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
Venkatachalam, A., Balasubramaniam, A., Wilms, P. F. C., Zhang, L. & Schutyser, M. A. I., Sept 2023, In: Food Hydrocolloids. 142, 108760.Research output: Contribution to journal › Article › Academic › peer-review
Open Access39 Link opens in a new tab Citations (Scopus)
Datasets
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Data underlying the publication: Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks
Venkatachalam, A. (Creator), Wilms, P. (Supervisor), Patón Baeza, J. (Data Collector), Schutyser, M. A. I. (Other) & Zhang, L. (Supervisor), Wageningen University & Research, 15 Jan 2026
Dataset
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Data underlying the research on: Ingredient-water interactions influence the 3D printability of pea-based food materials
Venkatachalam, A. (Creator), Wilms, P. (Contributor), Bhat, R. (Contributor), Goudappel, G.-J. (Contributor), Schutyser, M. (Contributor) & Zhang, L. (Contributor), Wageningen University & Research, 2 Jul 2025
Dataset
Projects
- 1 Finished
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PrintYourFood: Decoupling composition and texture of personalised 3D printed food using experimental design and data-driven modelling
Venkatachalam, A. (PhD candidate), Schutyser, M. (Promotor), Wilms, P. (Co-promotor) & Zhang, L. (Co-promotor)
1/11/21 → 7/11/25
Project: PhD