Advancements in 3D food printing: a comprehensive overview of properties and opportunities-Reference-Cited by-同舟云学术

Advancements in 3D food printing: a comprehensive overview of properties and opportunities

Published:2021-02-03 Issue: Volume: Page:1-18
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:

Zhang John Y.¹,Pandya Janam K.¹,McClements David Julian¹,Lu Jiakai¹,Kinchla Amanda J.¹

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA

Funder

National Institute of Food and Agriculture

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1878103

Reference49 articles.

1. Effects of feed composition, protein denaturation and storage of milk serum protein/lactose powders on rehydration properties

2. Barden, L. M. 2014. Understanding lipid oxidation in low-moisture food. Accessed December 12, 2020. https://search.datacite.org/works/10.7275/rk58-7z49.

3. Bone tissue engineering using 3D printing

4. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

5. 3D printing technology: The new era for food customization and elaboration

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