Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing-Reference-Cited by-同舟云学术

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Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing

Published:2022-11 Issue: Volume:132 Page:107855
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Cheng Yang,Fu Yu,Ma Liang,Yap Pei Lay,Losic Dusan,Wang Hongxia,Zhang Yuhao

Funder

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference141 articles.

1. Rheological characterisation of ceramic inks for 3D direct ink writing: A review;del-Mazo-Barbara,2021

2. A rheological approach to 3D printing of plasma protein based doughs;Álvarez-Castillo;Journal of Food Engineering,2021

3. Insights on shear rheology of inks for extrusion-based 3D bioprinting;Amorim;Bioprinting,2021

4. Concept of 5D printing technology and its applicability in the healthcare industry;Anas;Materials Today Proceedings,2021

5. Enabling direct ink write edible 3D printing of food purees with cellulose nanocrystals;Armstrong;Journal of Food Engineering,2022

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