Three-Dimensional (3D) Food Printing and Its Process Parameters

Author:

Thangalakshmi S.,Arora Vinkel Kumar

Publisher

Springer Singapore

Reference29 articles.

1. Sher D, Tutó X (2015) Review of 3D food printing. Temes de disseny 0(31):104–117

2. Sun J, Peng Z, Zhou W, Fuh JYH, Hong GS, Chiu A (2015) A review on 3D printing for customized food fabrication. Proc Manuf 1:308–319

3. Cohen DL, Lipton JI, Cutler M, Coulter D, Vesco A, Lipson H (2009) Hydrocolloid printing: a novel platform for customized food production. In: 20th Annu. Int. Solid Free. Fabr. Symp. SFF 2009, no. January 2009, pp 807–818

4. Liu Z, Bhandari B, Prakash S, Mantihal S, Zhang M (2019) Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocoll 87:413–424

5. Thangalakshmi S, Arora VK, Kaur BP, Malakar S (2021) Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing. J Food Process Preserv 45(4):e15375

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