Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks-Reference-Cited by-同舟云学术

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Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks

Published:2022-03 Issue: Volume:316 Page:110845
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Derossi Antonio,Paolillo Maddalena,Verboven Pieter,Nicolai Bart^ORCID,Severini Carla

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Official method. 925.10. Solids (total) and moisture;AOAC,2005

2. Factors affecting fracture properties of short-dough biscuits;Baltsavias;J. Texture Stud.,1997

3. Designing foods for satiety: the roles of food structure and oral processing in satiation and satiety;Campbell;Food Struct.,2017

4. 4D deformation based on double-layer structure of the pumpkin/paper;Chen;Food Struct.,2020

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1. Tailoring texture and functionality of vegetable protein meat analogues through 3D printed porous structures;Food Hydrocolloids;2025-02

2. Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks;Journal of Food Engineering;2024-01

3. Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT;Food Structure;2023-07

4. Design for Additive Manufacturing: Recent Innovations and Future Directions;Designs;2023-06-29

5. Triple-induced gardenia fruit extract-enriched gelatin/polysaccharides microgels for O/W emulsions, and food 3D printing;Food Bioscience;2023-06

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