3D printing: Development of animal products and special foods
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference137 articles.
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3. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020
4. Concentrated emulsions as novel fat replacers in reduced fat and low-fat Cheddar cheeses. Part 2. Large amplitude oscillatory shear behaviour;Anvari;International Dairy Journal,2019
5. Assessment of 3D printability of heat acid coagulated milk semi-solids ‘soft cheese’ by correlating rheological, microstructural, and textural properties;Bareen;Journal of Food Engineering,2021
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1. Study on color and flavor changes of 4D printed white mushroom gel with microcapsules containing gelatin / β-cyclodextrin induced by microwave heating;International Journal of Biological Macromolecules;2024-11
2. State of the art, challenges, and future prospects for the multi-material 3D printing of plant-based meat;Food Research International;2024-09
3. Towards the development of foods 3D printer: Trends and technologies for foods printing;Heliyon;2024-07
4. Frozen cheese curd as an intermediate for cheese making – homogenization as a tool to regain techno-functional properties;Journal of Food Measurement and Characterization;2024-06-28
5. Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods;International Journal of Biological Macromolecules;2024-06
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