An experimental assessment of filament-extrusion models used in slicer software for 3D food-printing applications

Assessment of a novel window of dimensional stability for screening food inks for 3D printing

(2020) Justin J. Nijdam et al.   JOURNAL OF FOOD ENGINEERING

A rheological test to assess the ability of food inks to form dimensionally stable 3D food structures

(2020) Justin J. Nijdam et al.   JOURNAL OF FOOD ENGINEERING

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

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

Motion planning and numerical simulation of material deposition at corners in extrusion additive manufacturing

(2019) Raphaël Comminal et al.   Additive Manufacturing

Extending the 3D food printing tests at high speed. Material deposition and effect of non-printing movements on the final quality of printed structures

(2019) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

(2018) Chunyan Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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 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 printing technology: The new era for food customization and elaboration

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Single print optimisation of fused filament fabrication parameters

(2018) Gabriel Pieter Greeff et al.   INTERNATIONAL JOURNAL OF ADVANCED MANUFACTURING TECHNOLOGY

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

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING