Accelerating the process development of innovative food products by prototyping through 3D printing technology
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference71 articles.
1. Official Methods of Analysis,2005
2. Biscuit baking: A review;Arepally;LWT - Food Science and Technology,2020
3. Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals;Armstrong;Journal of Food Engineering,2022
4. Food printing: Evolving technologies, challenges, opportunities, and best adoption strategies;Attaran;Journal of International Technology and Information Management,2020
5. The malunion of distal radius fracture: Corrective osteotomy through planning with prototyping in 3D printing;Belloti;Injury,2021
Cited by 9 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. Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing;Future Foods;2024-12
2. Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption;npj Science of Food;2024-08-21
3. Studying the impact of 3d printing technology on safety indicators of plant-based burger;Food Chemistry: X;2024-06
4. Morphological changes and color development during cookie baking—Kinetic, heat, and mass transfer considerations;Journal of Food Science;2024-05-23
5. Consumer's Perceptions and Motivations on the Consumption of Fortified Foods and 3d Food Printing;2024
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3