Recent Progress in Modeling 3D/4D Printing of Foods
Author:
Funder
National Natural Science Foundation Program of China
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-021-09297-6.pdf
Reference94 articles.
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2. Derossi A, Paolillo M, Caporizzi R, Severini C (2020) Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures. J Food Eng 275. https://doi.org/10.1016/j.jfoodeng.2019.109865
3. Singhvi G, Patil S, Girdhar V, Chellappan DK, Gupta G, Dua K (2018) 3D-printing: an emerging and a revolutionary technology in pharmaceuticals. Panminerva Medica 60:170–173. https://doi.org/10.23736/s0031-0808.18.03467-5
4. Tohic CL, O’Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL (2018) Effect of 3D printing on the structure and textural properties of processed cheese. J Food Eng 220:56–64. https://doi.org/10.1016/j.jfoodeng.2017.02.003
5. Bogdanov DE (2019) 3d printing technology as a trigger for the Fourth Industrial Revolution: new challenges to the legal system. Becтник Пepмcкoгo yнивepcитeтa Юpидичecкиe нayки 238–260. https://doi.org/10.17072/1995-4190-2019-44-238-260
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