3D food printing of as the new way of preparing food: A review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

3D food printing of as the new way of preparing food: A review

Published:2020-12 Issue: Volume:22 Page:100260
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Mantihal Sylvester^ORCID,Kobun Rovina,Lee Boon-Beng

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference89 articles.

1. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa;Trends Food Sci. Technol.,2007

2. Flavor formation and character in cocoa and chocolate: a critical review;Afoakwa;Crit. Rev. Food Sci. Nutr.,2008

3. Comparison of rheological models for determining dark chocolate viscosity;Afoakwa;Int. J. Food Sci. Technol.,2009

4. 2015 Standard Terminology for Additive Manufacturing Technologies;ASTM-international,2015

Cited by 145 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. Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing;Food Chemistry;2024-11

3. Coupling AI with empirical research – A case of 3D printed food technology;Food Quality and Preference;2024-11

4. Fabrication of emulsion gels with oyster protein particles through depletion attraction for 3D printing;Food Hydrocolloids;2024-10

5. Role and advancement of 3D printing in energy storage devices;Nanoscience;2024-09-04

同舟云学术

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