320 related articles for article (PubMed ID: 33546337)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review.
Teng X; Li C; Mujumdar AS; Zhang M
Foods; 2022 Dec; 11(24):. PubMed ID: 36553853
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 3D printed meat and the fundamental aspects affecting printability.
Moparthi SS; L GK; Karyappa R; Upadhyay R
J Texture Stud; 2023 Nov; ():. PubMed ID: 37927084
[TBL] [Abstract][Full Text] [Related]
9. 3D Food Printing Applications Related to Dysphagia: A Narrative Review.
Lorenz T; Iskandar MM; Baeghbali V; Ngadi MO; Kubow S
Foods; 2022 Jun; 11(12):. PubMed ID: 35741992
[TBL] [Abstract][Full Text] [Related]
10. Perspectives of people with dysphagia and their supporters on the potential for 3D food printing to improve mealtime-related quality of life.
Smith R; Bryant L; Hemsley B
Disabil Rehabil Assist Technol; 2024 Apr; 19(3):1032-1040. PubMed ID: 36454610
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Views on the usability, design, and future possibilities of a 3D food printer for people with dysphagia: outcomes of an immersive experience.
Hemsley B; Dann S; Reddacliff C; Smith R; Given F; Gay V; Leong TW; Josserand E; Skellern K; Bull C; Palmer S; Balandin S
Disabil Rehabil Assist Technol; 2024 Apr; 19(3):527-536. PubMed ID: 36352553
[TBL] [Abstract][Full Text] [Related]
13. 3D food printing: paving way towards novel foods.
Singhal S; Rasane P; Kaur S; Garba U; Bankar A; Singh J; Gupta N
An Acad Bras Cienc; 2020; 92(3):e20180737. PubMed ID: 33053099
[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. Allied Health Professionals' Views on the Use of 3D Food Printing to Improve the Mealtime Quality of Life for People With Dysphagia: Impact, Cost, Practicality, and Potential.
Smith R; Bryant L; Hemsley B
Am J Speech Lang Pathol; 2022 Jul; 31(4):1868-1877. PubMed ID: 35613623
[TBL] [Abstract][Full Text] [Related]
16. Texture modulation of starch-based closed-cell foams using 3D printing: Deformation behavior beyond the elastic regime.
Fahmy AR; Jekle M; Becker T
J Texture Stud; 2023 Feb; 54(1):153-169. PubMed ID: 36222431
[TBL] [Abstract][Full Text] [Related]
17. Advancements in 3D food printing: a comprehensive overview of properties and opportunities.
Zhang JY; Pandya JK; McClements DJ; Lu J; Kinchla AJ
Crit Rev Food Sci Nutr; 2022; 62(17):4752-4768. PubMed ID: 33533641
[TBL] [Abstract][Full Text] [Related]
18. 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]
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. Novel evaluation technology for the demand characteristics of 3D food printing materials: a review.
Jiang Q; Zhang M; Mujumdar AS
Crit Rev Food Sci Nutr; 2022; 62(17):4669-4683. PubMed ID: 33523706
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
