Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough-Reference-Cited by-同舟云学术

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Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

Published:2018-07-30 Issue:1 Volume:54 Page:68-74
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yang Fan¹,Zhang Min¹²^ORCID,Fang Zhongxiang³^ORCID,Liu Yaping⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Jiangsu China

2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology; Jiangnan University; Jiangsu China

3. Faculty of Veterinary and Agricultural Sciences; The University of Melbourne; Parkville Victoria Australia

4. Guangdong Galore Food Co. Ltd; Zhongshan China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13904/fullpdf

Reference20 articles.

1. Critical parameters influencing the quality of prototypes in fused deposition modelling;Anitha;Journal of Materials Processing Technology,2001

2. Fabrication and characterization of gels with integrated channels using 3D printing with microfluidic nozzle for tissue engineering applications;Attalla;Biomedical Microdevices,2016

3. Hydrogels for tissue engineering: scaffold design variables and applications;Drury;Biomaterials,2003

4. Experimental study aiming to enhance the surface finish of fused deposition modeled parts;Galantucci;CIRP Annals-Manufacturing Technology,2009

5. 3D printing technologies applied for food design: Status and prospects;Godoi;Journal of Food Engineering,2016

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