Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing-Reference-Cited by-同舟云学术

Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing

Published:2021-04-05 Issue: Volume: Page:1-12
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Wilson Anila¹,Anukiruthika T¹²,Moses J.A¹^ORCID,Anandharamakrishnan C.¹^ORCID

Affiliation:

1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government Of India, Thanjavur, Tamil Nadu, India

2. Department of Biosystems Engineering, University of Manitoba, Winnipeg, Canada

Funder

Ministry of Food Processing Industries

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.1901817

Reference27 articles.

1. Rheological studies on the effect of different thickeners in texture-modified chicken rendang for individuals with dysphagia

2. Awareness and Knowledge Regarding the Consumption of Dietary Fiber and Its Relation to Self-Reported Health Status in an Adult Arab Population: A Cross-Sectional Study

3. 3D printing of egg yolk and white with rice flour blends

4. Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

5. 3D printing of meat

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat;Food Research International;2024-09

2. Impact of Baking and Steaming of 3D printed Pearl millet - Banana pulp blends on physicochemical and sensory attributes;International Journal of Gastronomy and Food Science;2024-09

3. 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability;Food Biophysics;2024-07-29

4. Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives;Advances in Colloid and Interface Science;2024-06

5. Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety;Journal of Food Process Engineering;2024-05