A review on 3D printable food materials: types and development trends-Reference-Cited by-同舟云学术

A review on 3D printable food materials: types and development trends

Published:2021-10-17 Issue:1 Volume:57 Page:164-172
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Li Gaoshang¹²,Hu Lingping¹²,Liu Jialin¹²,Huang Jiayin¹²,Yuan Chunhong³,Takaki Koichi⁴,Hu Yaqin²^ORCID

Affiliation:

1. Institute of Food Engineering College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China

2. College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China

3. Department of Food Production and Environmental Management Faculty of Agriculture Iwate University Ueda 4‐3‐5 Morioka 020‐8551 Japan

4. Faculty of Science and Engineering Iwate University Ueda 4‐3‐5 Morioka 020‐8551 Japan

Funder

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15391

Reference45 articles.

1. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

2. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

3. Cen P.Q.(2019).Study on the 3D printing technology of jelly sweets loaded with complex polysaccharides from traditional Chinese medicine.Wuhan China:Huazhong University of Science and Technology. (Doctoral dissertation).

4. Chen H.(2019).Correlation of Hot‐extrusion 3D Printing Behaviors with Structure and Rheological Properties of Starch.Guangzhou China:South China University of Technology. (Doctoral dissertation).

5. Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors

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