312 related articles for article (PubMed ID: 32720517)
1. 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]
2. 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]
3. Internal structure and textural properties of a milk protein composite gel construct produced by three-dimensional printing.
Yang F; Cui Y; Guo Y; Yang W; Liu X; Liu X
J Food Sci; 2021 May; 86(5):1917-1927. PubMed ID: 33885161
[TBL] [Abstract][Full Text] [Related]
4. Food Texture Design by 3D Printing: A Review.
Pereira T; Barroso S; Gil MM
Foods; 2021 Feb; 10(2):. PubMed ID: 33546337
[TBL] [Abstract][Full Text] [Related]
5. Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study.
Mantihal S; Prakash S; Bhandari B
J Texture Stud; 2019 Oct; 50(5):386-399. PubMed ID: 31323141
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. From bytes to bites: Advancing the food industry with three-dimensional food printing.
Hamilton AN; Mirmahdi RS; Ubeyitogullari A; Romana CK; Baum JI; Gibson KE
Compr Rev Food Sci Food Saf; 2024 Jan; 23(1):e13293. PubMed ID: 38284594
[TBL] [Abstract][Full Text] [Related]
8. Creation of internal structure of mashed potato construct by 3D printing and its textural properties.
Liu Z; Bhandari B; Prakash S; Zhang M
Food Res Int; 2018 Sep; 111():534-543. PubMed ID: 30007716
[TBL] [Abstract][Full Text] [Related]
9. Textural modification of 3D printed dark chocolate by varying internal infill structure.
Mantihal S; Prakash S; Bhandari B
Food Res Int; 2019 Jul; 121():648-657. PubMed ID: 31108792
[TBL] [Abstract][Full Text] [Related]
10. 3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment.
Varvara RA; Szabo K; Vodnar DC
Nutrients; 2021 Oct; 13(10):. PubMed ID: 34684618
[TBL] [Abstract][Full Text] [Related]
11. 3D printed foods-carbs from the lab for better health.
Singh J; Kaur J; Rasane P; Kaur S
Curr Opin Clin Nutr Metab Care; 2022 Jul; 25(4):271-276. PubMed ID: 35762164
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits.
Zhu W; Iskandar MM; Baeghbali V; Kubow S
Foods; 2023 Sep; 12(17):. PubMed ID: 37685220
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]