An Introduction to the Principles of 3D Food Printing-Reference-Cited by-同舟云学术

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An Introduction to the Principles of 3D Food Printing

Published:2019 Issue: Volume: Page:1-18
ISSN:
Container-title:Fundamentals of 3D Food Printing and Applications
language:
Short-container-title:

Author:

Godoi Fernanda C.,Bhandari Bhesh R.,Prakash Sangeeta,Zhang Min

Publisher

Elsevier

Reference49 articles.

1. Study on 3D printing of orange concentrate and material characteristics;Azam;Journal of Food Process Engineering,2018

2. Characterization of alginate-lactoferrin beads prepared by extrusion gelation method;Bokkhim;Food Hydrocolloids,2016

3. Industry 4.0: The 4 Technologies Behind It;Boutouchent,2016

4. US20160021907A1. US;Cavin,2013

Cited by 14 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. Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications;International Journal of Food Engineering;2024-04-25

2. 3D printed sweets made with peanut chenna and milk: A new frontier in food technology;Journal of Food Process Engineering;2024-01

3. Designing for the Future: The Intersection of 3D Printing and Oleogels;Advances in Oleogel Development, Characterization, and Nutritional Aspects;2024

4. A brief review on 3D printing of chocolate;International Journal of Food Science & Technology;2023-04-10

5. 3D printing technologies in the food system for food production and packaging;2023-03-31

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