3D extrusion-based printability evaluation of selected cereal grains by computational fluid dynamic simulation

Model Building and Slicing in Food 3D Printing Processes: A Review

(2019) Chaofan Guo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

A comparative study between syringe-based and screw-based 3D food printers by computational simulation

(2019) Chao-Fan Guo et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

(2019) Sicong Zhu et al.   Innovative Food Science & Emerging Technologies

A comprehensive finite element examination of Carreau Yasuda fluid model in a lid driven cavity and channel with obstacle by way of kinetic energy and drag and lift coefficient measurements

(2019) Rashid Mahmood et al.   Journal of Materials Research and Technology-JMR&T

Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

(2018) Roknul S. M. Azam et al.   Food Biophysics

Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes

(2018) Zhenbin Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

(2018) C. Severini et al.   JOURNAL OF FOOD ENGINEERING

Investigation on fish surimi gel as promising food material for 3D printing

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Extrusion-based food printing for digitalized food design and nutrition control

(2018) Jie Sun et al.   JOURNAL OF FOOD ENGINEERING

Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass

(2018) Yan-Jun An et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dual extrusion 3D printing of mashed potatoes/strawberry juice gel

(2018) Zhenbin Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

(2018) Yaowei Liu et al.   Innovative Food Science & Emerging Technologies

Textural modification of 3D printed dark chocolate by varying internal infill structure

(2018) Sylvester Mantihal et al.   FOOD RESEARCH INTERNATIONAL

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

(2018) Fanli Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2017) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Molecular Approaches to Understand Nutritional Potential of Coarse Cereals

(2016) Amit Kumar Singh et al.   CURRENT GENOMICS

Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions

(2016) William J. Costakis et al.   JOURNAL OF THE EUROPEAN CERAMIC SOCIETY

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mathematical model for continuous and intermittent microwave-assisted extraction of bioactive compound from plant material: Extraction of β-carotene from carrot peels

(2014) Nakarin Chumnanpaisont et al.   CHEMICAL ENGINEERING SCIENCE

Numerical simulation of polymer foaming process in extrusion flow

(2010) Gabriel O. Aloku et al.   CHEMICAL ENGINEERING SCIENCE