273 related articles for article (PubMed ID: 31313590)
1. 3D printing of food: pretreatment and post-treatment of materials.
He C; Zhang M; Fang Z
Crit Rev Food Sci Nutr; 2020; 60(14):2379-2392. PubMed ID: 31313590
[TBL] [Abstract][Full Text] [Related]
2. 3D food printing: Controlling characteristics and improving technological effect during food processing.
Demei K; Zhang M; Phuhongsung P; Mujumdar AS
Food Res Int; 2022 Jun; 156():111120. PubMed ID: 35651001
[TBL] [Abstract][Full Text] [Related]
3. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review.
Wang X; Zhang M; Phuhongsung P; Mujumdar AS
Crit Rev Food Sci Nutr; 2024; 64(12):3713-3724. PubMed ID: 36260286
[TBL] [Abstract][Full Text] [Related]
4. Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review.
Feng C; Zhang M; Bhandari B
Crit Rev Food Sci Nutr; 2019; 59(19):3074-3081. PubMed ID: 29856675
[TBL] [Abstract][Full Text] [Related]
5. Elaboration of dimensional quality in 3D-printed food: Key factors in process steps.
Wen Y; Che QT; Wang S; Park HJ; Kim HW
Compr Rev Food Sci Food Saf; 2024 Jan; 23(1):e13267. PubMed ID: 38284586
[TBL] [Abstract][Full Text] [Related]
6. Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures.
Zhao L; Zhang M; Chitrakar B; Adhikari B
Crit Rev Food Sci Nutr; 2021; 61(21):3489-3503. PubMed ID: 32720517
[TBL] [Abstract][Full Text] [Related]
7. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition.
Wu H; Sang S; Weng P; Pan D; Wu Z; Yang J; Liu L; Farag MA; Xiao J; Liu L
Compr Rev Food Sci Food Saf; 2023 Nov; 22(6):4217-4241. PubMed ID: 37583298
[TBL] [Abstract][Full Text] [Related]
8. Towards the creation of personalized bakery products using 3D food printing.
Zhang L; Noort M; van Bommel K
Adv Food Nutr Res; 2022; 99():1-35. PubMed ID: 35595391
[TBL] [Abstract][Full Text] [Related]
9. Recent development in 3D food printing.
Yang F; Zhang M; Bhandari B
Crit Rev Food Sci Nutr; 2017 Sep; 57(14):3145-3153. PubMed ID: 26479080
[TBL] [Abstract][Full Text] [Related]
10. 3D food printing: Applications of plant-based materials in extrusion-based food printing.
Wang M; Li D; Zang Z; Sun X; Tan H; Si X; Tian J; Teng W; Wang J; Liang Q; Bao Y; Li B; Liu R
Crit Rev Food Sci Nutr; 2022; 62(26):7184-7198. PubMed ID: 33856247
[TBL] [Abstract][Full Text] [Related]
11. Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?
Severini C; Derossi A
J Clin Gastroenterol; 2016; 50 Suppl 2, Proceedings from the 8th Probiotics, Prebiotics & New Foods for Microbiota and Human Health meeting held in Rome, Italy on September 13-15, 2015():S175-S178. PubMed ID: 27741169
[TBL] [Abstract][Full Text] [Related]
12. Internal structure design for improved shape fidelity and crispness of 3D printed pumpkin-based snacks after freeze-drying.
Chen XH; Zhang M; Teng XX; Mujumdar AS
Food Res Int; 2022 Jul; 157():111220. PubMed ID: 35761542
[TBL] [Abstract][Full Text] [Related]
13. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities.
Ghazal AF; Zhang M; Mujumdar AS; Ghamry M
Crit Rev Food Sci Nutr; 2023; 63(25):7399-7422. PubMed ID: 35225117
[TBL] [Abstract][Full Text] [Related]
14. Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review.
Pérez B; Nykvist H; Brøgger AF; Larsen MB; Falkeborg MF
Food Chem; 2019 Jul; 287():249-257. PubMed ID: 30857696
[TBL] [Abstract][Full Text] [Related]
15. Hot extrusion 3D printing technologies based on starchy food: A review.
Zhang J; Li Y; Cai Y; Ahmad I; Zhang A; Ding Y; Qiu Y; Zhang G; Tang W; Lyu F
Carbohydr Polym; 2022 Oct; 294():119763. PubMed ID: 35868787
[TBL] [Abstract][Full Text] [Related]
16. Effect of 3D printing conditions and post-printing fermentation on pearl millet fortified idli.
Raja V; Moses JA; Anandharamakrishnan C
J Sci Food Agric; 2023 Mar; 103(5):2401-2412. PubMed ID: 36571560
[TBL] [Abstract][Full Text] [Related]
17. Advances in 3D printing of food and nutritional products.
Diañez I; Martínez I; Franco JM; Brito-de la Fuente E; Gallegos C
Adv Food Nutr Res; 2022; 100():173-210. PubMed ID: 35659352
[TBL] [Abstract][Full Text] [Related]
18. 3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects.
Shi H; Zhang M; Mujumdar AS
Compr Rev Food Sci Food Saf; 2024 Mar; 23(2):e13310. PubMed ID: 38369929
[TBL] [Abstract][Full Text] [Related]
19. Food extrusion: An advanced process for innovation and novel product development.
Lazou AE
Crit Rev Food Sci Nutr; 2024; 64(14):4532-4560. PubMed ID: 36343331
[TBL] [Abstract][Full Text] [Related]
20. 3D food printing: main components selection by considering rheological properties.
Jiang H; Zheng L; Zou Y; Tong Z; Han S; Wang S
Crit Rev Food Sci Nutr; 2019; 59(14):2335-2347. PubMed ID: 30285472
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
