3D printing of food: pretreatment and post-treatment of materials-Reference-Cited by-同舟云学术

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3D printing of food: pretreatment and post-treatment of materials

Published:2019-07-17 Issue:14 Volume:60 Page:2379-2392
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:

He Chang¹,Zhang Min¹²,Fang Zhongxiang³

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, Jiangsu Sheng, China

3. School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia

Funder

National Natural Science Foundation Program of China

China State Key Laboratory of Food Science and Technology Innovation

National First-class Discipline Program of Food Science and Technology

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1641065

Reference89 articles.

1. The effect of ball milling and rehydration on powdered mixtures of hydrocolloids

2. The application of 3D printing in anatomy education

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

4. A multitechnique approach to assess the effect of ball milling on cellulose

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

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