Rheology of paste-like food inks for 3D printing: Effects of nutrient and water content by Z.Y. Bugday, A. Venkatachalam, P.D. Anderson, R.G.M. van der Sman

Subjects: “…3D food printing…”
Get full text

Current trends in additive manufacturing based 4D food printing technology: A review by Sanket Balasaheb Kokane, PR. Anjaly, S. Thangalakshmi, Vinkel Kumar Arora

Subjects: “…4D food printing…”
Get full text

Advances in high moisture extrusion cooking for meat analogue with 3D and 4D printing approaches: a comprehensive review by Prostuti Chakravorty, Amit Baran Das

Subjects: Get full text

Printing the future of food: The physics perspective on 3D food printing by Muhammad Waseem, Asad Ullah Tahir, Yaqoob Majeed

Subjects: “…3D food printing…”
Get full text

‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia by Bronwyn Hemsley

Subjects: Get full text

Use of a coaxial nozzle-assisted 3D printing and ionic crosslinking to control the texture of a mycoprotein-based food product by Arlete M. Marques, Sara M. Oliveira, Artur J. Martins, Ana I. Bourbon, Neda Rousta, Mohammad J. Taherzadeh, José A. Teixeira, Miguel A. Cerqueira, Lorenzo M. Pastrana

Subjects: Get full text

Multi-material Direct Ink Writing 3D Food Printing using Multi-channel Nozzle by Cheng Pau Lee, Mervin Jian Yi Ng, Nicole Min Yu Chian, Michinao Hashimoto

Subjects: Get full text

3D Printing of New Foods Using Cellulose-Based Gels Obtained from <i>Cerotonia siliqua</i> L. Byproducts by Antoni Capellà, Mónica Umaña, Esperanza Dalmau, Juan A. Cárcel, Antoni Femenia

Subjects: Get full text

Comprehensive sustainable development of a multifunctional machine: 3D food printer and didactic platform by Arturo Molina, Daniel Cortés, Isaac Chairez, Mariel Alfaro-Ponce, Mario Moisés Alvarez, Grisell Trujillo de Santiago

Subjects: Get full text

3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage by Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon

Subjects: Get full text

STRUCTURAL DESIGN AND FINITE ELEMENT ANALYSIS OF FOOD FORMING EQUIPMENT BASED ON 3D PRINTING TECHNOLOGY by ZHOU Jun, ZHANG LiFei, TAN LinFeng, HE ZeHui, ZHONG GaoYan

Subjects: Get full text

Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint by Orlando Corigliano, Pietropaolo Morrone, Angelo Algieri

Subjects: Get full text