3D food printing: a categorised review of inks and their development
Author:
Affiliation:
1. Singapore Centre for 3D Printing, School of Mechanical and Aerospace Engineering, Nanyang Technological University, Singapore
2. Nutrition & Dietetics Department, Khoo Teck Puat Hospital, Singapore
Funder
National Research Foundation Singapore
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,Computer Graphics and Computer-Aided Design,Modelling and Simulation,Signal Processing
Link
https://www.tandfonline.com/doi/pdf/10.1080/17452759.2019.1603508
Reference64 articles.
1. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass
2. Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate
3. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks
4. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors
5. Effects of Pea Protein on the Properties of Potato Starch-Based 3D Printing Materials
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