Machine learning assisted evaluation of the filament spreading during extrusion-based 3D food printing: Impact of the rheological and printing parameters-Reference-Cited by-同舟云学术

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Machine learning assisted evaluation of the filament spreading during extrusion-based 3D food printing: Impact of the rheological and printing parameters

Published:2024-11 Issue: Volume:381 Page:112166
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Outrequin Théo Claude Roland^ORCID,Gamonpilas Chaiwut^ORCID,Sreearunothai Paiboon^ORCID,Deepaisarn Somrudee^ORCID,Siriwatwechakul Wanwipa^ORCID

Publisher

Elsevier BV

Reference47 articles.

1. Extrusion 3D printing with Pectin-based ink formulations: recent trends in tissue engineering and food manufacturing;Agarwal;Biomed. Eng. Adv.,2021

2. Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning;Ahlinder;Front. Food Sci. Technol.,2023

3. Comparing the rheological and 3D printing behavior of pea and soy protein isolate pastes;Ainis;Innovat. Food Sci. Emerg. Technol.,2023

4. Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals;Armstrong;J. Food Eng.,2022

5. 3-D printing: the new industrial revolution;Berman;Bus. Horiz.,2012

Cited by 1 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. Ultrasonic technology for predicting beef thawing degree and endpoint;Journal of Food Engineering;2024-12

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