Advances and application of efficient physical fields in extrusion based 3D food printing technology-Reference-Cited by-同舟云学术

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Advances and application of efficient physical fields in extrusion based 3D food printing technology

Published:2023-01 Issue: Volume:131 Page:104-117
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Shen Dongbei,Zhang Min^ORCID,Mujumdar Arun S.,Li Jingyuan

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference99 articles.

1. Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju);Aishah;Sains Malaysiana,2013

2. 3D printing will change the way you eat in 2020 and beyond;Alexander,2020

3. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass;An;Journal of the Science of Food and Agriculture,2018

4. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2019

5. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020

Cited by 22 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. Augmenting corn starch gel printability for architectural 3D modeling for customized food;Food Hydrocolloids;2024-11

2. Binder-jet 3D printing of pea-based snacks with modulated texture;Journal of Food Engineering;2024-10

3. Nondestructive frozen protein ink: Antifreeze mechanism, processability, and application in 3D printing;International Journal of Biological Macromolecules;2024-10

4. 3D food printing: Technological advances, personalization and future challenges in the food industry;International Journal of Gastronomy and Food Science;2024-09

5. Radio frequency air cold plasma pretreatment to enhance 3D printing performance of tapioca starch by altering its rheological behavior and water migration;Food Hydrocolloids;2024-08

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