3D food printing: main components selection by considering rheological properties-Reference-Cited by-同舟云学术

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3D food printing: main components selection by considering rheological properties

Published:2018-10-04 Issue:14 Volume:59 Page:2335-2347
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:

Jiang Hao¹²,Zheng Luyao¹,Zou Yanhui¹,Tong Zhaobin¹,Han Shiyao¹,Wang Shaojin²³

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China;

2. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China;

3. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Shaanxi Postdoctoral Science Foundation

Fundamental Research Funds for the Central Universities

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1514363

Reference85 articles.

1. Effect of xanthan and guar gum on the pasting, stickiness and extensional properties of brown wheat flour/β-glucan composite doughs

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

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

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

5. Implication of glass transition for the drying and stability of dried foods

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