☆ 4.7 Review

Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach

FOODS (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Food Science & Technology

Designing 3D printable food based on fruit and vegetable products-opportunities and challenges

Roji Waghmare et al.

Summary: 3D printing is an innovative technology that offers opportunities for designing customized nutrition for fruit and vegetable based food products. This review covers recent advancements in 3D food printing for fruits and vegetables and highlights the advantages and future prospects of the technology.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

添加到收藏夹

Review Food Science & Technology

3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues

Antonietta Baiano

Summary: Three-dimensional printing has been successfully applied in the food sector to create complex-shaped, custom-textured, and nutritionally tailored 3D foods. The technology first emerged in the early 2000s and primarily utilizes extrusion methods with materials such as cereal derivatives and chocolate. Alternative ingredients derived from insects, algae, microorganisms, and agri-food residues have also shown promising applications. Safety concerns, including microbiological contamination and migration of toxic substances from printer elements, can be addressed through effective cleaning protocols and the use of authorized materials. However, acceptance of 3D printed foods can be hindered by their unconventional appearance. From a legal perspective, 3D printed foods should be considered as novel foods. There is potential for 3D food printing to drive new business strategies and enhance the sustainability of the food supply chain. Future prospects include the integration of cooking and 3D food printing on a single machine, as well as the development of 4D printing.

FOOD REVIEWS INTERNATIONAL (2022)

添加到收藏夹

Review Chemistry, Applied

Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

Yangyang Chen et al.

Summary: Additives in 3D/4D food printing can enhance the printing characteristics of natural food gels, including improving rheological, thermal, electrostatic, nutritional, and sensory properties. Three main types of additives – lipids, hydrocolloids, and carbohydrates – play a significant role in enhancing these printing characteristics.

FOOD HYDROCOLLOIDS (2022)

添加到收藏夹

Review Food Science & Technology

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

Gaoshang Li et al.

Summary: 3D printing technology has been widely used in food processing field due to its characteristics of moulding without moulds and saving materials. The properties of materials have a great influence on the accuracy and moulding ability of printed food.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Review Food Science & Technology

Advancements in 3D food printing: a comprehensive overview of properties and opportunities

John Y. Zhang et al.

Summary: 3D printing technology has great potential in the food industry, but there are still challenges to be overcome. Key factors for successfully 3D printing food, such as material properties and printing parameters, need to be understood and controlled in order to achieve the desired quality and functionality.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

添加到收藏夹

Review Food Science & Technology

Recent Progress in Modeling 3D/4D Printing of Foods

Xiaohuan Chen et al.

Summary: The comparison between 3D/4D printing models and the key factors needing consideration in model design were summarized. Solid models are used for exploring printing parameters, filling models for studying food texture, and changing shape or color models reflect the importance of design.

FOOD ENGINEERING REVIEWS (2022)

添加到收藏夹

Review Food Science & Technology

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Yusuf Olamide Kewuyemi et al.

Summary: The innovative digital food revolution, three-dimensional food printing, is gaining acceptance and offers the ability to create complex food geometries. Utilizing traditional food processes like fermentation and malting along with 3D printing can lead to the development of novel food products with enhanced functional and nutritional values.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

添加到收藏夹

Article Engineering, Chemical

An experimental assessment of filament-extrusion models used in slicer software for 3D food-printing applications

Justin J. Nijdam et al.

Summary: Various filament-extrusion models were evaluated for accuracy in predicting filament width during extrusion-based 3D food printing. Experiment compared with prediction under different printer conditions, showing that models assuming filaments with oblong cross-section performed well. Fractionated animal fat and 20% rice-starch gel were identified as ideal materials for forming stable filaments under varying printer conditions.

JOURNAL OF FOOD ENGINEERING (2022)

添加到收藏夹

Article Food Science & Technology

Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

Saddam Hussain et al.

Summary: Extrusion-based 3D food printing is a digitally controlled process that greatly impacts material characteristics and printer control parameters, with recent research focusing on technical challenges such as printing stability and post-processing. The potential for customization and future research developments in 3D food printing have been highlighted.

FOOD ENGINEERING REVIEWS (2022)

添加到收藏夹

Review Food Science & Technology

Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review

Yizhou Ma et al.

Summary: 3D food printing is an emerging technology that uses digital designs to create personalized food with customized appearance. Altering the sensory properties of printed food can potentially lead to changes in eating behavior among consumers and achieve personalized nutrition. However, longitudinal consumer insights and reliable printers are necessary for further advancements in 3D printing of personalized foods.

CURRENT OPINION IN FOOD SCIENCE (2022)

添加到收藏夹

Article Materials Science, Multidisciplinary

Elastic response of lattice arc structures fabricated using curved-layered fused deposition modeling

Enrique Cuan-Urquizo et al.

Summary: The elastic response of arc structures fabricated using curved-layered fused deposition modeling was studied using the finite element method, focusing on the influence of structural parameters such as subtending angle, overlap between layers, and relative density. The study found that the overlap between layers had a high influence on the mechanical response of such structures. Experimental results showed good agreement with the stiffness range predicted by the FEM model, with microstructural characterization revealing more defects for higher lattice porosity values, affecting structural properties.

MECHANICS OF ADVANCED MATERIALS AND STRUCTURES (2021)

添加到收藏夹

Article Agricultural Economics & Policy

3D food printing: nutrition opportunities and challenges

Suailce Burke-Shyne et al.

Summary: This research highlights the importance of considering nutrition issues as 3D food printing technology advances.

BRITISH FOOD JOURNAL (2021)

添加到收藏夹

Article Food Science & Technology

How macroscopic structure of 3D printed protein bars filled with chocolate influences instrumental and sensory texture

Sicong Zhu et al.

Summary: The aim of this study was to investigate the impact of the macroscopic structure of 3D printed protein bars with chocolate fillings on instrumental texture properties and sensory perception. Different printing patterns were found to influence the hardness and cohesion of the protein bars. The results of instrumental texture analysis and sensory ranking tests were in good agreement, showing that changing the printing pattern can modify the properties of the bars without affecting liking.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

3D printing: Development of animal products and special foods

Zuhaib F. Bhat et al.

Summary: This review examines the printing properties of different animal protein-based food inks/materials and their potential applications in 3D printed constructs, as well as the development of special diets for specific dietary requirements and the possibility of cultured meat-based products. Challenges in technology include reducing meat particle size and diluting meat flavor, but could be a good option for utilizing lower value and tougher cuts of meat, while cultured meat products are still in conceptual stages.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Review Nutrition & Dietetics

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

Rodica-Anita Varvara et al.

Summary: Three-dimensional food printing technology aims to provide customized nutrition by improving functional food production, which can be promising in preventing various non-communicable diseases.

NUTRIENTS (2021)

添加到收藏夹

Review Food Science & Technology

Food Texture Design by 3D Printing: A Review

Tatiana Pereira et al.

Summary: Food texture is an important factor in consumer acceptability, especially for the elderly and those with dysphagia. 3D Printing technology can aid the food industry in developing novel and complex food products, including tailored foods, but mainstream adoption still faces challenges.

FOODS (2021)

添加到收藏夹

Article Food Science & Technology

3D printing as novel tool for fruit-based functional food production

Igor Tomasevic et al.

Summary: Consuming fruits/vegetables daily can prevent chronic diseases due to their bioactive compounds and antioxidant activity, while 3D food printing offers a way to enrich foods with functional ingredients that promote health. 3DP foods not only increase the consumption of fruits and vegetables, but also provide advantages such as time and energy savings, sustainability, and personalized production.

CURRENT OPINION IN FOOD SCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

4D printing: Recent advances and proposals in the food sector

Xiuxiu Teng et al.

Summary: 4D food printing, an extension of 3D printing, shows potential for innovative customization in the food industry but still requires further research and development. Currently at a research stage, improvements in technology and solutions to related issues are necessary for future advancement.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

添加到收藏夹

Review Materials Science, Ceramics

Rheological characterisation of ceramic inks for 3D direct ink writing: A review

Laura del-Mazo-Barbara et al.

Summary: 3D printing technology has opened up new possibilities for manufacturing complex ceramic structures and customized parts, with extrusion-based technologies being widely used for ceramic materials. The rheological properties of the ink play a crucial role in determining the printability of ceramic pastes, and comprehensive rheological studies are needed in this area.

JOURNAL OF THE EUROPEAN CERAMIC SOCIETY (2021)

添加到收藏夹

Review Food Science & Technology

3D printing of food: pretreatment and post-treatment of materials

Chang He et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

添加到收藏夹

Article Food Science & Technology

Consumers' attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

Tiffany Manstan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content

Zhenbin Liu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

添加到收藏夹

Article Chemistry, Applied

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Lilan Xu et al.

FOOD HYDROCOLLOIDS (2020)

添加到收藏夹

Article Food Science & Technology

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

Chang He et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

添加到收藏夹

Article Food Science & Technology

Factors affecting 3D printing and post-processing capacity of cookie dough

Ezgi Pulatsu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

添加到收藏夹

Review Food Science & Technology

Recent advances and future perspective in additive manufacturing of foods based on 3D printing

Alain Le-Bail et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Iman Dankar et al.

FOODS (2020)

添加到收藏夹

Article Food Science & Technology

3D printing of gels based on xanthan/konjac gums

P. Garcia-Segovia et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

添加到收藏夹

Article Food Science & Technology

Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

Chunyan Feng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Nanoscience & Nanotechnology

Investigation on Spontaneous Shape Change of 4D Printed Starch-Based Purees from Purple Sweet Potatoes As Induced by Microwave Dehydration

Chang He et al.

ACS APPLIED MATERIALS & INTERFACES (2020)

添加到收藏夹

Article Engineering, Chemical

Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation

Qiannan Liu et al.

JOURNAL OF FOOD ENGINEERING (2020)

添加到收藏夹

Review Food Science & Technology

3D food printing of as the new way of preparing food: A review

Sylvester Mantihal et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2020)

添加到收藏夹

Article Multidisciplinary Sciences

Rheological and mechanical properties of edible gel materials for 3D food printing technology

Julkarnyne M. Habibur Rahman et al.

HELIYON (2020)

添加到收藏夹

Proceedings Paper Materials Science, Multidisciplinary

3D printing of food materials: A state of art review and future applications

Piyush et al.

MATERIALS TODAY-PROCEEDINGS (2020)

添加到收藏夹

Review Food Science & Technology

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

Chunyan Feng et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

添加到收藏夹

Article Food Science & Technology

Effect of Temperature on 3D Printing of Commercial Potato Puree

J. Martinez-Monzo et al.

FOOD BIOPHYSICS (2019)

添加到收藏夹

Article Chemistry, Applied

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Zhenbin Liu et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Chemistry, Applied

3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response

I. Dianez et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Review Food Science & Technology

The instrumental texture profile analysis revisited

Micha Peleg

JOURNAL OF TEXTURE STUDIES (2019)

添加到收藏夹

Article Food Science & Technology

Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

Hyun Woo Kim et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Fanli Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

添加到收藏夹

Review Chemistry, Physical

Characterization of the Mechanical Properties of FFF Structures and Materials: A Review on the Experimental, Computational and Theoretical Approaches

Enrique Cuan-Urquizo et al.

MATERIALS (2019)

添加到收藏夹

Article Polymer Science

Alginate/Gelatin Hydrogels Reinforced with TiO2 and β-TCP Fabricated by Microextrusion-based Printing for Tissue Regeneration

Rodrigo Urruela-Barrios et al.

POLYMERS (2019)

添加到收藏夹

Review Food Science & Technology

Model Building and Slicing in Food 3D Printing Processes: A Review

Chaofan Guo et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

添加到收藏夹

Article Food Science & Technology

Assessing the 3D Printing Precision and Texture Properties of Brown Rice Induced by Infill Levels and Printing Variables

Meng-sha Huang et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

Sylvester Mantihal et al.

FOOD RESEARCH INTERNATIONAL (2019)

添加到收藏夹

Article Food Science & Technology

The characteristics of starch gels molded by 3D printing

Luyao Zheng et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

添加到收藏夹

Review Food Science & Technology

Toward the design of functional foods and biobased products by 3D printing: A review

Stephane Portanguen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

添加到收藏夹

Review Chemistry, Applied

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

Bianca Perez et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Automation & Control Systems

Structural failure during extrusion-based 3D printing processes

R. J. M. Wolfs et al.

INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY (2019)

添加到收藏夹

Review Food Science & Technology

3D printing of meat

Arianna Dick et al.

MEAT SCIENCE (2019)

添加到收藏夹

Review Engineering, Manufacturing

3D food printing: a categorised review of inks and their development

Siew Li Voon et al.

VIRTUAL AND PHYSICAL PROTOTYPING (2019)

添加到收藏夹

Review Food Science & Technology

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Sirada Sungsinchai et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)

添加到收藏夹

Article Food Science & Technology

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

Ahmed Fathy Ghazal et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

添加到收藏夹

Article Food Science & Technology

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Yaowei Liu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

添加到收藏夹

Article Engineering, Chemical

Effect of particle size on 3D printing performance of the food-ink system with cellular food materials

Jang Ho Lee et al.

JOURNAL OF FOOD ENGINEERING (2019)

添加到收藏夹

Article Food Science & Technology

Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Sylvester Mantihal et al.

JOURNAL OF TEXTURE STUDIES (2019)

添加到收藏夹

Article Chemistry, Applied

Designing hydrocolloid based food-ink formulations for extrusion 3D printing

Azarmidokht Gholamipour-Shirazi et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Chemistry, Physical

Effects of Printing Parameters on the Fit of Implant-Supported 3D Printing Resin Prosthetics

Gang-Seok Park et al.

MATERIALS (2019)

添加到收藏夹

Article Chemistry, Physical

Dimensional Accuracy and Mechanical Properties of Chopped Carbon Reinforced Polymers Produced by Material Extrusion Additive Manufacturing

Evren Yasa et al.

MATERIALS (2019)

添加到收藏夹

Article Multidisciplinary Sciences

Chocolate-based Ink Three-dimensional Printing (Ci3DP)

Rahul Karyappa et al.

SCIENTIFIC REPORTS (2019)

添加到收藏夹

Review Food Science & Technology

3D food printing: main components selection by considering rheological properties

Hao Jiang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

添加到收藏夹

Article Food Science & Technology

3D Printing Complex Egg White Protein Objects: Properties and Optimization

Lili Liu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

添加到收藏夹

Article Engineering, Chemical

Development of a high-precision viscous chocolate printer utilizing electrostatic inkjet printing

Yuya Suzuki et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

添加到收藏夹

Article Food Science & Technology

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

Sicong Zhu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)

添加到收藏夹

Article Engineering, Manufacturing

Multi-Material Three-Dimensional Food Printing with Simultaneous Infrared Cooking

Evan Hertafeld et al.

3D PRINTING AND ADDITIVE MANUFACTURING (2019)

添加到收藏夹

Article Computer Science, Interdisciplinary Applications

Maintenance in aeronautics in an Industry 4.0 context: The role of Augmented Reality and Additive Manufacturing

Alessandro Ceruti et al.

JOURNAL OF COMPUTATIONAL DESIGN AND ENGINEERING (2019)

添加到收藏夹

Article Food Science & Technology

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

Roknul S. M. Azam et al.

FOOD BIOPHYSICS (2018)

添加到收藏夹

Article Food Science & Technology

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

C. Severini et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Article Food Science & Technology

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Zhenbin Liu et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Article Food Science & Technology

Physical properties of 3D printed baking dough as affected by different compositions

Fan Yang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

添加到收藏夹

Article Engineering, Mechanical

Mechanical performance of wall structures in 3D printing processes: Theory, design tools and experiments

A. S. J. Suiker

INTERNATIONAL JOURNAL OF MECHANICAL SCIENCES (2018)

添加到收藏夹

Article Engineering, Chemical

Additive layer manufacturing of semi-hard model cheese: Effect of calcium levels on thermo-rheological properties and shear behavior

Christian Kern et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Design and characterisation of food grade powders and inks for microstructure control using 3D printing

Sonia Holland et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Investigation on fish surimi gel as promising food material for 3D printing

Lin Wang et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Effect of 3D printing on the structure and textural properties of processed cheese

Camille Le Tohic et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Model-based design and validation of food texture of 3D printed pectin-based food simulants

Valerie Vancauwenberghe et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

A. Derossi et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Martina Lille et al.

JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Article Engineering, Chemical

Study on 3D printing of orange concentrate and material characteristics

S. M. Roknul Azam et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2018)

添加到收藏夹

Article Food Science & Technology

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Fanli Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Review Food Science & Technology

3D printing technology: The new era for food customization and elaboration

Iman Dankar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Review Pharmacology & Pharmacy

3D Printing Pharmaceuticals: Drug Development to Frontline Care

Sarah J. Trenfield et al.

TRENDS IN PHARMACOLOGICAL SCIENCES (2018)

添加到收藏夹

Article Food Science & Technology

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

Iman Dankar et al.

FOOD AND BIOPROCESS TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

Yaowei Liu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

添加到收藏夹

Article Food Science & Technology

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Hyun Woo Kim et al.

JOURNAL OF FOOD SCIENCE (2018)

添加到收藏夹

Article Anthropology

Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods

Deborah Lupton et al.

FOOD AND FOODWAYS (2018)

添加到收藏夹

Proceedings Paper Materials Science, Multidisciplinary

The development of 3D food printer for printing fibrous meat materials

C. Liu et al.

2017 2ND INTERNATIONAL CONFERENCE ON INNOVATIVE ENGINEERING MATERIALS (ICIEM 2017) (2018)

添加到收藏夹

Review Engineering, Biomedical

Extrusion-based 3D food printing - Materials and machines

Cavin Tan et al.

INTERNATIONAL JOURNAL OF BIOPRINTING (2018)

添加到收藏夹

Review Food Science & Technology

Recent development in 3D food printing

Fan Yang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

添加到收藏夹

Article Food Science & Technology

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Valerie Vancauwenberghe et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

添加到收藏夹

Article Food Science & Technology

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Sylvester Mantihal et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

添加到收藏夹

Article Engineering, Chemical

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

Hyun Woo Kim et al.

JOURNAL OF FOOD ENGINEERING (2017)

添加到收藏夹

Review Food Science & Technology

3D printing: Printing precision and application in food sector

Zhenbin Liu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

添加到收藏夹

Article Construction & Building Technology

Modified 3D printed powder to cement-based material and mechanical properties of cement scaffold used in 3D printing

Pshtiwan Shakor et al.

CONSTRUCTION AND BUILDING MATERIALS (2017)

添加到收藏夹

Review Food Science & Technology

Printing on Food or Food Printing: a Review

F. Pallottino et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

添加到收藏夹

Article Food Science & Technology

Variables affecting the printability of foods: Preliminary tests on cereal-based products

C. Severini et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)

添加到收藏夹

Article Materials Science, Ceramics

Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions

William J. Costakis et al.

JOURNAL OF THE EUROPEAN CERAMIC SOCIETY (2016)

添加到收藏夹

Article Multidisciplinary Sciences

3D Printing Variable Stiffness Foams Using Viscous Thread Instability

Jeffrey I. Lipton et al.

SCIENTIFIC REPORTS (2016)

添加到收藏夹

Article Engineering, Manufacturing

Effect of Infill Parameters on Tensile Mechanical Behavior in Desktop 3D Printing

Miguel Fernandez-Vicente et al.

3D PRINTING AND ADDITIVE MANUFACTURING (2016)

添加到收藏夹

Article Food Science & Technology

An Overview of 3D Printing Technologies for Food Fabrication

Jie Sun et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

添加到收藏夹

Article Food Science & Technology

Additive manufacturing for the food industry

Jeffrey I. Lipton et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

添加到收藏夹

Review Multidisciplinary Sciences

Hydrogel: Preparation, characterization, and applications: A review

Enas M. Ahmed

JOURNAL OF ADVANCED RESEARCH (2015)

添加到收藏夹

Proceedings Paper Engineering, Manufacturing

A Review on 3D Printing for Customized Food Fabrication

Jie Sun et al.

43RD NORTH AMERICAN MANUFACTURING RESEARCH CONFERENCE, NAMRC 43 (2015)

添加到收藏夹

Review Engineering, Biomedical

3D food printing-An innovative way of mass customization in food fabrication

Jie Sun et al.

INTERNATIONAL JOURNAL OF BIOPRINTING (2015)

添加到收藏夹

Article Education, Scientific Disciplines

3D Food Printing: A Taste of the Future

Clarice Lin

JOURNAL OF FOOD SCIENCE EDUCATION (2015)

添加到收藏夹

Article Pharmacology & Pharmacy

Desktop 3D printing of controlled release pharmaceutical bilayer tablets

Shaban A. Khaled et al.

INTERNATIONAL JOURNAL OF PHARMACEUTICS (2014)

添加到收藏夹

Article Multidisciplinary Sciences

Printing three-dimensional tissue analogues with decellularized extracellular matrix bioink

Falguni Pati et al.

NATURE COMMUNICATIONS (2014)

添加到收藏夹

Review Chemistry, Physical

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Jason R. Stokes et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)

添加到收藏夹

Review Food Science & Technology

Food Layered Manufacture: A new process for constructing solid foods

Teresa F. Wegrzyn et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

添加到收藏夹

Article Food Science & Technology

Yield Stress in Foods: Measurements and Applications

Adriano Sun et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.