Temperature controlled cryoprinting of food for dysphagia patients-Reference-Cited by-同舟云学术

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Temperature controlled cryoprinting of food for dysphagia patients

Published:2023-06 Issue: Volume:86 Page:103362
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Lou Leo,Bilbao-Sainz Cristina,Wood Delilah,Rubinsky Boris

Funder

NSF EEC

National Science Foundation

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference58 articles.

1. Cryogenic 3D printing for tissue engineering;Adamkiewicz;Cryobiology,2015

2. Stickiness in foods: A review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

3. Dysphagia in elderly;Aslam;Gastroenterology & Hepatology,2013

4. How should dysphagia care of older adults differ? Establishing optimal practice patterns;Barczi;Seminars in Speech and Language,2000

5. Influence of processing steps on structural, functional, and quality properties of beef hamburgers;Berger;Applied Sciences,2022

Cited by 3 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. Diffusion coefficients in scaffolds made with temperature controlled cryoprinting and an ink made of sodium alginate and agar;Bioprinting;2024-09

2. 3D printing of nutritious dysphagia diet: Status and perspectives;Trends in Food Science & Technology;2024-05

3. Cryopreservation of 3D Bioprinted Scaffolds with Temperature-Controlled-Cryoprinting;Gels;2023-06-20

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