Analysis of surimi extrusion behavior during 3D printing by modified Computational Fluid Dynamics (CFD) and quick prediction of printability using machine learning based on texture data
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Elsevier BV
Reference26 articles.
1. Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi;Chen;Food Research International,2021
2. Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics;Chen;Journal of Food Engineering,2021
3. Novel alternative use of near-infrared spectroscopy to indirectly forecast 3D printability of purple sweet potato pastes;Chen;Journal of Food Engineering,2021
4. 4D printing induced by microwave and ultrasound for mushroom mixtures: Efficient conversion of ergosterol into vitamin D(2);Chen;Food Chemistry,2022
5. Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi;Ding;Food Hydrocolloids,2022
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1. Plant oil body as an effective improver for surimi-based 3D printing;Additive Manufacturing;2024-09
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