Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges
Author:
Affiliation:
1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, India
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2024.2374808
Reference61 articles.
1. 4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review
2. The chemistry behind 4D printing
3. 4D deformation based on double-layer structure of the pumpkin/paper
4. Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
5. Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change
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