Application and challenges of <scp>3D</scp> food printing technology in manned spaceflight: a review-Reference-Cited by-同舟云学术

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Application and challenges of 3D food printing technology in manned spaceflight: a review

Published:2022-06-10 Issue:8 Volume:57 Page:4906-4917
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhang Long‐zhen¹²^ORCID,Dong Hai‐sheng²,Yu Yan‐bo¹,Liu Li‐yan³,Zang Peng²

Affiliation:

1. Space Science and Technology Institute (Shenzhen) Shenzhen 518117 China

2. China Astronaut Research and Training Center Key Laboratory of Space Nutrition and Food Engineering Beijing 100094 China

3. Lee Kum Kee (Xinhui) Food Co., Ltd. Jiangmen Guangdong 529156 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15879

Reference92 articles.

1. Energy and nutrient density of foods in relation to their carbon footprint

2. Crosslinkers for polysaccharides and proteins: Synthesis conditions, mechanisms, and crosslinking efficiency, a review

3. Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

4. Global variation in the cost of a nutrient-adequate diet by population group: an observational study

5. 3D printing: Development of animal products and special foods

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4. The application of dairy products and their derivatives as edible inks in 3D printing technology: A review;International Journal of Food Science & Technology;2024-05-13

5. 3D printing in space: from mechanical structures to living tissues;International Journal of Extreme Manufacturing;2024-02-12

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