Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis-Reference-Cited by-同舟云学术

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Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis

Published:2025-02 Issue: Volume:387 Page:112313
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Park Bo-Ram^ORCID,No Junhee^ORCID,Oh Hyeonbin^ORCID,Park Chan Soon,You Kwan-Mo^ORCID,Chewaka Legesse Shiferaw^ORCID

Funder

National Academy of Agricultural Sciences

Publisher

Elsevier BV

Reference47 articles.

1. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;J. Food Eng.,2020

2. A physical basis for non-Newtonian power-law viscosity;Chandler;Soft Mater.,2019

3. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors;Chen;J. Food Eng.,2019

4. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;J. Food Eng.,2019

5. 3D food printing: controlling characteristics and improving technological effect during food processing;Demei;Food Res. Int.,2022

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