Evaluation of rheology and printability of 3D printing nutritious food with complex formulations-Reference-Cited by-同舟云学术

Evaluation of rheology and printability of 3D printing nutritious food with complex formulations

Published:2022-10 Issue: Volume:58 Page:103030
ISSN:2214-8604
Container-title:Additive Manufacturing
language:en
Short-container-title:Additive Manufacturing

Author:

Maldonado-Rosas Rubén,Tejada-Ortigoza Viridiana,Cuan-Urquizo Enrique,Mendoza-Cachú David,Morales-de la Peña Mariana,Alvarado-Orozco Juan Manuel,Campanella Osvaldo H.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,Engineering (miscellaneous),General Materials Science,Biomedical Engineering

Reference59 articles.

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2. Effect of 3D printing on the structure and textural properties of processed cheese;Le Tohic;J. Food Eng.,2018

3. Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures;Zhao;Crit. Rev. Food Sci. Nutr.,2021

4. Extrusion-based food printing for digitalized food design and nutrition control;Sun;J. Food Eng.,2018

5. Application of 3D printing for customized food. A case on the development of a fruit-based snack for children;Derossi;J. Food Eng.,2018

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