Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks
Author:
Funder
Japan Society for the Promotion of Science
National Agriculture and Food Research Organisation Bio-oriented Technology Research Advancement Institution
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
1. Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations;Burkard;Food Qual. Prefer.,2023
2. Internal structure design for improved shape fidelity and crispness of 3D printed pumpkin-based snacks after freeze-drying;Chen;Food Res. Int.,2022
3. Extending 3D food printing application: apple tissue microstructure as a digital model to create innovative cereal-based snacks;Derossi;J. Food Eng.,2022
4. Post-processing feasibility of composite-layer 3D printed beef;Dick;Meat Sci.,2019
5. Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food;Dick;Food Hydrocolloids,2020
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