212 related articles for article (PubMed ID: 35997260)
1. Starch as edible ink in 3D printing for food applications: a review.
Chen Y; McClements DJ; Peng X; Chen L; Xu Z; Meng M; Zhou X; Zhao J; Jin Z
Crit Rev Food Sci Nutr; 2024; 64(2):456-471. PubMed ID: 35997260
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Undaria pinnatifida gel inks for food 3D printing are developed based on the colloidal properties of Undaria pinnatifida slurry and protein/colloidal/starch substances.
Sun Y; Huang X; Guo S; Wang Y; Feng D; Dong X; Qi H
Int J Biol Macromol; 2024 Mar; 261(Pt 1):129788. PubMed ID: 38290637
[TBL] [Abstract][Full Text] [Related]
4. Chitosan and Whey Protein Bio-Inks for 3D and 4D Printing Applications with Particular Focus on Food Industry.
Yang W; Tu A; Ma Y; Li Z; Xu J; Lin M; Zhang K; Jing L; Fu C; Jiao Y; Huang L
Molecules; 2021 Dec; 27(1):. PubMed ID: 35011406
[TBL] [Abstract][Full Text] [Related]
5. Improving the Three-Dimensional Printability of Potato Starch Loaded onto Food Ink.
Oh Y; Lee S; Lee NK; Rhee JK
J Microbiol Biotechnol; 2024 Apr; 34(4):891-901. PubMed ID: 38379303
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment.
Liu W; Chen L; McClements DJ; Peng X; Jin Z
Crit Rev Food Sci Nutr; 2023 May; ():1-15. PubMed ID: 37129300
[TBL] [Abstract][Full Text] [Related]
8. The future of 3D food printing: Opportunities for space applications.
Enfield RE; Pandya JK; Lu J; McClements DJ; Kinchla AJ
Crit Rev Food Sci Nutr; 2023; 63(29):10079-10092. PubMed ID: 35652158
[TBL] [Abstract][Full Text] [Related]
9. Recent advances on enhancing 3D printing quality of protein-based inks: A review.
Tian H; Wu J; Hu Y; Chen X; Cai X; Wen Y; Chen H; Huang J; Wang S
Compr Rev Food Sci Food Saf; 2024 May; 23(3):e13349. PubMed ID: 38638060
[TBL] [Abstract][Full Text] [Related]
10. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application.
Maniglia BC; Lima DC; da Matta Júnior M; Oge A; Le-Bail P; Augusto PED; Le-Bail A
Food Res Int; 2020 Nov; 137():109731. PubMed ID: 33233299
[TBL] [Abstract][Full Text] [Related]
11. Protein and protein-polysaccharide composites-based 3D printing: The properties, roles and opportunities in future functional foods.
Liu Y; Zhang Y; Cai L; Zeng Q; Wang P
Int J Biol Macromol; 2024 Jun; 272(Pt 2):132884. PubMed ID: 38844274
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges.
Shahbazi M; Jäger H
ACS Appl Bio Mater; 2021 Jan; 4(1):325-369. PubMed ID: 35014287
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Chocolate-based Ink Three-dimensional Printing (Ci3DP).
Karyappa R; Hashimoto M
Sci Rep; 2019 Oct; 9(1):14178. PubMed ID: 31578354
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Functional inks and extrusion-based 3D printing of 2D materials: a review of current research and applications.
Hassan K; Nine MJ; Tung TT; Stanley N; Yap PL; Rastin H; Yu L; Losic D
Nanoscale; 2020 Oct; 12(37):19007-19042. PubMed ID: 32945332
[TBL] [Abstract][Full Text] [Related]
18. Composite Inks for Extrusion Printing of Biological and Biomedical Constructs.
Ravanbakhsh H; Bao G; Luo Z; Mongeau LG; Zhang YS
ACS Biomater Sci Eng; 2021 Sep; 7(9):4009-4026. PubMed ID: 34510905
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
