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.
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2. Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream;Food Hydrocolloids;2024-09
3. Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process;Applied Sciences;2024-08-20
4. The ‘meathybrid’ concept: bridging the gap between texture, taste, sustainability and nutrition;International Journal of Food Science & Technology;2024-08-12
5. Towards the development of foods 3D printer: Trends and technologies for foods printing;Heliyon;2024-07
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