Critical Variables in 3D Food Printing-Reference-Cited by-同舟云学术

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Critical Variables in 3D Food Printing

Published:2019 Issue: Volume: Page:41-91
ISSN:
Container-title:Fundamentals of 3D Food Printing and Applications
language:
Short-container-title:

Author:

Derossi Antonio,Caporizzi Rossella,Ricci Ilde,Severini Carla

Publisher

Elsevier

Reference56 articles.

1. Challenges and prospects of 3D Printing in structural engineering;Asharaf,2018

2. 3D Modelling and printing technology to produce patient-specific 3D models;Birbara;Heart, Lung and Circulation,2018

3. Bone tissue engineering using 3D Printing;Bose;Materials Today,2013

4. L'idea di barilla: un clic e la pasta si stampa in 3D. La stampa;Castagneri,2016

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1. Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption;npj Science of Food;2024-08-21

2. The 3D printed probiotic products; an emerging category of the functional foods for the next-generations;Trends in Food Science & Technology;2024-06

3. Comprehensive sustainable development of a multifunctional machine: 3D food printer and didactic platform;International Journal of Sustainable Engineering;2024-05-27

4. Food processing and challenges in the food production and quality: The foodomics approach;Food Bioscience;2023-12

5. 3D printed meat and the fundamental aspects affecting printability;Journal of Texture Studies;2023-11-05

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