Recent advances in 3D printing properties of natural food gels: Application of innovative food additives-Reference-Cited by-同舟云学术

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Recent advances in 3D printing properties of natural food gels: Application of innovative food additives

Published:2024-01 Issue: Volume:432 Page:137196
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sharma Ramesh,Chandra Nath Pinku,Kumar Hazarika Tridip,Ojha Amiya,Kumar Nayak Prakash,Sridhar Kandi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference105 articles.

1. An insight into herbal-based natural dyes: Isolation and applications;Adeel,2020

2. Rational food design and food microstructure;Aguilera;Trends in Food Science & Technology,2022

3. 3D Printing of Foods;Anandharamakrishnan,2022

4. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020

5. Edible insects as innovative ingredients: Processing technologies and insect incorporated foods;Anusha;Journal of Insects as Food and Feed,2023

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1. 3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method;Journal of Food Engineering;2025-02

2. Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum;Food Chemistry;2024-12

3. Fabrication of hydrogen-bonded crosslinked hydrogel vitrimer with enhanced self-healing and printability via K+ induced low methyl apple pectin;Carbohydrate Polymers;2024-11

4. Application of proteins in edible inks for 3D food printing: A review;Trends in Food Science & Technology;2024-11

5. Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets;International Journal of Biological Macromolecules;2024-10

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