Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures-Reference-Cited by-同舟云学术

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Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

Published:2020-07-28 Issue:21 Volume:61 Page:3489-3503
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhao Linlin¹,Zhang Min¹²,Chitrakar Bimal¹³,Adhikari Benu⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China

3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China

4. School of Applied Sciences, RMIT University, Melbourne, Australia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1799327

Reference103 articles.

1. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass

2. Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

3. Study on 3D printing of orange concentrate and material characteristics

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