3D food printing: Controlling characteristics and improving technological effect during food processing
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
3D food printing: Controlling characteristics and improving technological effect during food processing
Authors
Keywords
3D printing, Processing characteristics, Post-treatment process
Journal
FOOD RESEARCH INTERNATIONAL
Volume 156, Issue -, Pages 111120
Publisher
Elsevier BV
Online
2022-03-11
DOI
10.1016/j.foodres.2022.111120
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Starch concentration is an important factor for controlling its digestibility during hot-extrusion 3D printing
- (2022) Zengjiang Zhang et al. FOOD CHEMISTRY
- Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying
- (2022) Chih-Chun Kuo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods
- (2022) Mathias Johansson et al. Processes
- Potential Development of Sustainable 3D-Printed Meat Analogues: A Review
- (2021) Karna Ramachandraiah Sustainability
- Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
- (2021) Bianca Chieregato Maniglia et al. Innovative Food Science & Emerging Technologies
- Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing
- (2021) S. Thangalakshmi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.)
- (2021) Ahmad Mohammad Salamatullah et al. Processes
- Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing
- (2021) Juliana Montoya et al. Additive Manufacturing
- Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products
- (2021) Yusuf Olamide Kewuyemi et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps
- (2021) Dan Yang et al. FOOD CONTROL
- Additive Manufacturing of Sensors for Military Monitoring Applications
- (2021) David T. Bird et al. Polymers
- 3D printing performance of gels from wheat starch, flour and whole meal
- (2021) Luyao Zheng et al. FOOD CHEMISTRY
- Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake
- (2021) Valérie Guénard-Lampron et al. Innovative Food Science & Emerging Technologies
- Applications of 3D Bio-Printing in Tissue Engineering and Biomedicine
- (2021) Wei Jiang et al. Journal of Biomedical Nanotechnology
- Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs
- (2021) Radhika Theagarajan et al. JOURNAL OF FOOD PROCESS ENGINEERING
- 3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage
- (2021) Kandasamy Suppiramaniam Yoha et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 3D Printing of Steak-like Foods Based on Textured Soybean Protein
- (2021) Yangyang Chen et al. Foods
- 3D printing of carbon-based materials: A review
- (2021) P. Blyweert et al. CARBON
- 3D-printed carbon fiber/polyamide-based flexible honeycomb structural absorber for multifunctional broadband microwave absorption
- (2021) Ping Gong et al. CARBON
- Reducing freeze-thaw drip loss of mixed vegetable gel by 3D printing porosity
- (2021) Yiwen Huang et al. Innovative Food Science & Emerging Technologies
- A review on 3D printable food materials: types and development trends
- (2021) Gaoshang Li et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods
- (2021) Zhiliang Zheng et al. JOURNAL OF FOOD ENGINEERING
- Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level
- (2021) Elvan Gökçen Bulut et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment
- (2021) Rodica-Anita Varvara et al. Nutrients
- 3D printing as novel tool for fruit-based functional food production
- (2021) Igor Tomašević et al. Current Opinion in Food Science
- 3D printed cellulose based product applications
- (2021) Afrinal Firmanda et al. Materials Chemistry Frontiers
- Effect of starch molecular structure on precision and texture properties of 3D printed products
- (2021) Shengyang Ji et al. FOOD HYDROCOLLOIDS
- Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks
- (2021) Antonio Derossi et al. JOURNAL OF FOOD ENGINEERING
- Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes
- (2021) Ezgi Pulatsu et al. JOURNAL OF FOOD ENGINEERING
- Nanomaterial Patterning in 3D Printing
- (2020) Brian Elder et al. ADVANCED MATERIALS
- Approach to generate 3D‐printed terrain models using free software and open data sources: Application to military planning
- (2020) Mercedes Solla et al. COMPUTER APPLICATIONS IN ENGINEERING EDUCATION
- Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content
- (2020) Zhenbin Liu et al. Food and Bioprocess Technology
- Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior
- (2020) Wenchao Liu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- A Review of 3D Printing Technologies for Soft Polymer Materials
- (2020) Lu‐Yu Zhou et al. ADVANCED FUNCTIONAL MATERIALS
- Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks
- (2020) Chunyan Feng et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 3D printing technologies applied to the manufacturing of aircraft components
- (2020) Kun-Chen Chung et al. MODERN PHYSICS LETTERS B
- Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste
- (2020) Yuntao Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies
- (2020) Cinu Varghese et al. Foods
- 3D Printing of cultured meat products
- (2020) Harish K. Handral et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets
- (2020) Anila Wilson et al. Food and Bioprocess Technology
- 3D Printing of High‐Performance Isocyanate Ester Thermosets
- (2020) Tao Wu et al. MACROMOLECULAR MATERIALS AND ENGINEERING
- Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour
- (2020) Martina Lille et al. Foods
- Effect of drying method on post-processing stability and quality of 3D printed rose-yam paste
- (2020) Chunyan Feng et al. DRYING TECHNOLOGY
- Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom
- (2020) K. Keerthana et al. JOURNAL OF FOOD ENGINEERING
- Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing
- (2019) Jingwang Chen et al. JOURNAL OF FOOD ENGINEERING
- Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate
- (2019) Sylvester Mantihal et al. FOOD RESEARCH INTERNATIONAL
- Frying Process: From Conventional to Air Frying Technology
- (2019) Aline Nalon Zaghi et al. FOOD REVIEWS INTERNATIONAL
- Implementations of 3D printing in ophthalmology
- (2019) Adir C. Sommer et al. GRAEFES ARCHIVE FOR CLINICAL AND EXPERIMENTAL OPHTHALMOLOGY
- Colloidal Materials for 3D Printing
- (2019) Cheng Zhu et al. Annual Review of Chemical and Biomolecular Engineering
- Electrically assisted 3D printing of nacre-inspired structures with self-sensing capability
- (2019) Yang Yang et al. Science Advances
- 3D printing of food: pretreatment and post-treatment of materials
- (2019) Chang He et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Edible flowers with the common name “marigold”: Their therapeutic values and processing
- (2019) Bimal Chitrakar et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips
- (2019) Liqing Qiu et al. DRYING TECHNOLOGY
- Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance
- (2019) Yaowei Liu et al. Food and Bioprocess Technology
- Development and characterization of ribose-crosslinked gelatin products prepared by indirect 3D printing
- (2019) Mallory Stevenson et al. FOOD HYDROCOLLOIDS
- Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts
- (2019) Bimal Chitrakar et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil
- (2019) Shoma Devi et al. DRYING TECHNOLOGY
- Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability
- (2019) Zhenbin Liu et al. FOOD RESEARCH INTERNATIONAL
- Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions
- (2019) Bianca C. Maniglia et al. FOOD RESEARCH INTERNATIONAL
- Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique
- (2019) Patchimaporn Udomkun et al. Innovative Food Science & Emerging Technologies
- 4D printing of mashed potato/purple sweet potato puree with spontaneous color change
- (2019) Chang He et al. Innovative Food Science & Emerging Technologies
- 3D printing of egg yolk and white with rice flour blends
- (2019) T. Anukiruthika et al. JOURNAL OF FOOD ENGINEERING
- Assessing the microstructural and rheological changes induced by food additives on potato puree
- (2018) Iman Dankar et al. FOOD CHEMISTRY
- On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects
- (2018) C. Severini et al. FOOD RESEARCH INTERNATIONAL
- 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
- Strength, fracture and compression properties of gelatins by a new 3D printed tool
- (2018) Marco Rapisarda et al. JOURNAL OF FOOD ENGINEERING
- Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant
- (2018) Valérie Vancauwenberghe et al. JOURNAL OF FOOD ENGINEERING
- Application of 3D printing for customized food. A case on the development of a fruit-based snack for children
- (2018) A. Derossi et al. JOURNAL OF FOOD ENGINEERING
- Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
- (2018) Martina Lille 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
- 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
- Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel
- (2018) Fan Yang et al. DRYING TECHNOLOGY
- Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing
- (2018) Yaowei Liu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
- (2018) Zhenbin Liu et al. FOOD HYDROCOLLOIDS
- Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling
- (2017) Sylvester Mantihal et al. Innovative Food Science & Emerging Technologies
- 3D printing: Printing precision and application in food sector
- (2017) Zhenbin Liu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review and research trends in alternate frying technologies
- (2017) Shashi K Pankaj et al. Current Opinion in Food Science
- Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
- (2016) Ruixue MA et al. Food Science and Technology
- Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
- (2016) Roopesh M. Syamaladevi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- 3d printing technologies applied for food design: Status and prospects
- (2016) Fernanda C. Godoi et al. JOURNAL OF FOOD ENGINEERING
- Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop
- (2016) Ruixue MA et al. Food Science and Technology
- An Overview of 3D Printing Technologies for Food Fabrication
- (2015) Jie Sun et al. Food and Bioprocess Technology
- Additive manufacturing for the food industry
- (2015) Jeffrey I. Lipton et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi
- (2014) Wuyin Weng et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Modular enzymatically crosslinked protein polymer hydrogels for in situ gelation
- (2010) Nicolynn E. Davis et al. BIOMATERIALS
- REVIEW: Molecular Interactions in Starch-Water Systems: Effect of Increasing Starch Concentration
- (2010) Avi Goldstein et al. CEREAL CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search