Three‐dimensional printing of wheat flour and <i>Acheta domesticus</i> powder blends-Reference-Cited by-同舟云学术

Three‐dimensional printing of wheat flour and Acheta domesticus powder blends

Published:2022-04-04 Issue:10 Volume:57 Page:6279-6285
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Adedeji Olajide Emmanuel¹²^ORCID,Lee Ha Eun¹,Kim Yeojin³,Kang Hye Jee¹,Kang Mi Dan¹,Kim Ji Yoon¹,Kim Jung Soo¹,Ezekiel Olufunke Oluseyi⁴^ORCID,Kim Won‐Chan⁵⁶,Lee Sung‐Joon³,Moon Kwang‐Deog¹,Jung Young Hoon¹^ORCID

Affiliation:

1. School of Food Science and Biotechnology Kyungpook National University Daegu 41566 Republic of Korea

2. Department of Food Science and Technology Federal University Wukari PMB 1020 Wukari Nigeria

3. Department of Biotechnology College of Life Sciences and Biotechnology Korea University Seoul 02841 Republic of Korea

4. Department of Food Technology University of Ibadan Ibadan Nigeria

5. Department of Applied Biosciences Kyungpook National University Daegu 41566 Republic of Korea

6. Department of Integrative Biology Kyungpook National University Daegu 41566 Republic of Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15707

Reference30 articles.

1. Benefits and Challenges in the Incorporation of Insects in Food Products

2. Silkworm pupae (Bombyx mori) and locusts as alternative protein sources for high-energy biscuits

3. Water absorption and solubility and amylograph characteristics of rolled‐cooked small grain products;Anderson R.A.;Cereal Chemistry,1982

4. Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Research progress of 3D printing technology in functional food, powering the future of food;Trends in Food Science & Technology;2024-07

2. Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie;Journal of Food Science and Technology;2024-04-06

3. 3D printing of materials and printing parameters with animal resources: A review;Food Science of Animal Resources;2023-11-14

4. 3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects;Critical Reviews in Food Science and Nutrition;2023-07-22

5. Physicochemical properties of cricket (Gryllus bimaculatus) gel fraction with soy protein isolate for 3D printing-based meat analogue;Food Bioscience;2023-06