Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives-Reference-Cited by-同舟云学术

Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives

Published:2024-06 Issue: Volume:328 Page:103181
ISSN:0001-8686
Container-title:Advances in Colloid and Interface Science
language:en
Short-container-title:Advances in Colloid and Interface Science

Author:

Abedini Amirhossein,Sohrabvandi Sara,Sadighara Parisa,Hosseini Hedayat,Farhoodi Mehdi,Assadpour Elham,Alizadeh Sani Mahmood,Zhang Fuyuan,Seyyedi-Mansour Sepidar,Jafari Seid Mahdi

Publisher

Elsevier BV

Reference190 articles.

1. Advancements in 3D food printing: a comprehensive overview of properties and opportunities;Zhang;Crit Rev Food Sci Nutr,2022

2. Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools;Muro-Fraguas;Innovative Food Sci Emerg Technol,2020

3. 3D food printing: principles of obtaining digitally-designed nourishment;Varvara;Nutrients,2021

4. The future of 3D food printing: opportunities for space applications;Enfield;Crit Rev Food Sci Nutr,2022

5. Investigation on simultaneous change of deformation, color and aroma of 4D printed starch-based pastes from fruit and vegetable as induced by microwave;Guo;Food Res Int,2022

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1. An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch;Processes;2024-09-04

2. Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges;International Journal of Gastronomy and Food Science;2024-09

3. Feeding the future: 3D food printing as a strategic response to labor scarcity;Worldwide Hospitality and Tourism Themes;2024-07-23

4. Towards the development of foods 3D printer: Trends and technologies for foods printing;Heliyon;2024-07