Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus-Reference-Cited by-同舟云学术

Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus

Published:2021-04 Issue: Volume:142 Page:110215
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ghazal Ahmed Fathy,Zhang Min^ORCID,Bhandari Bhesh,Chen Huizhi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

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3. Ananga, A., Georgiev, V., Ochieng, J., Phills, B., & Tsolova, V. (2013). Production of anthocyanins in grape cell cultures: a potential source of raw material for pharmaceutical, food, and cosmetic industries. In The Mediterranean genetic code-grapevine olive, Danijela Poljuha and Barbara Sladonja, IntechOpen (pp. 247-287).

4. Vanilla- its science of cultivation, curing, chemistry, and nutraceutical properties;Anuradha;Critical Reviews in Food Science and Nutrition,2013

5. Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate;Azam;Food Biophysics,2018

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