Impact of processing parameters and post-treatment on the shape accuracy of 3D-printed baking dough

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

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Fabrication and characterization of gels with integrated channels using 3D printing with microfluidic nozzle for tissue engineering applications

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

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Assessing the potential of using chaotic advection flow for thermal food processing in heating tubes

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3d printing technologies applied for food design: Status and prospects

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Recent development in 3D food printing

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An Overview of 3D Printing Technologies for Food Fabrication

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Physical properties and microstructures of nanocrystals reinforced ice laser 3D print layer

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Continuous liquid interface production of 3D objects

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Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

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Food Layered Manufacture: A new process for constructing solid foods

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Experimental study aiming to enhance the surface finish of fused deposition modeled parts

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