Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Research Progress in Printing Formulation for 3D Printing of Healthy Future Foods

Published:2023-12-13 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Sundarsingh Anjelina,Zhang Min,Mujumdar Arun S.,Li Jingyuan

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-023-03265-0.pdf

Reference221 articles.

1. Agarwal, D., Wallace, A., Kim, E. H. J., Wadamori, Y., Feng, L., Hedderley, D., & Morgenstern, M. P. (2022). Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. Future Foods, 5, 100134. https://doi.org/10.1016/j.fufo.2022.100134

2. Ainis, W. N., Feng, R., van den Berg, F. W. J., & Ahrné, L. (2023). Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes. Innovative Food Science and Emerging Technologies, 84. https://doi.org/10.1016/j.ifset.2023.103307

3. Anagnostopoulos, D. A., Parlapani, F. F., & Boziaris, I. S. (2022). The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun? Trends in Food Science and Technology, 120, 236–247. https://doi.org/10.1016/j.tifs.2022.01.004

4. Armstrong, C. D., Yue, L., Deng, Y., & Qi, H. J. (2022). Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals. Journal of Food Engineering, 330, 111086. https://doi.org/10.1016/j.jfoodeng.2022.111086

5. Arora, N. K., & Mishra, I. (2022). Current scenario and future directions for sustainable development goal 2: A roadmap to zero hunger. Environmental Sustainability, 5(2), 129–133. https://doi.org/10.1007/s42398-022-00235-8

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 3D food printing: Technological advances, personalization and future challenges in the food industry;International Journal of Gastronomy and Food Science;2024-09

2. Influence of dual succinylation and ultrasonication modification on the amino acid content, structural and functional properties of Chickpea (Cicer arietinum L.) protein concentrate;Food Chemistry;2024-07

3. Characterization of Antioxidant Bioactive Compounds and Rheological, Color and Sensory Properties in 3D-Printed Fruit Snacks;Foods;2024-05-23

4. Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders;Food and Bioprocess Technology;2024-05-22

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3