Results 221 to 230 of about 122,466 (292)
Some of the next articles are maybe not open access.
International Journal of Biological Macromolecules
This study developed a novel pH-sensitive delivery system based on starch and an alginate/pectin matrix to encapsulate Bifidobacterium bifidum using 3D food printing with a coaxial nozzle design. Probiotics were encapsulated into a starch gel as the core
Que-Anh Truong-Le +2 more
semanticscholar +1 more source
This study developed a novel pH-sensitive delivery system based on starch and an alginate/pectin matrix to encapsulate Bifidobacterium bifidum using 3D food printing with a coaxial nozzle design. Probiotics were encapsulated into a starch gel as the core
Que-Anh Truong-Le +2 more
semanticscholar +1 more source
Food Research International
As an emerging technology, 3D food printing holds great promise for achieving customization and precision in nutrition. The potential of multiphase gels as functional inks is discussed.
Jinming Yu +6 more
semanticscholar +1 more source
As an emerging technology, 3D food printing holds great promise for achieving customization and precision in nutrition. The potential of multiphase gels as functional inks is discussed.
Jinming Yu +6 more
semanticscholar +1 more source
Ciência & Tecnologia dos Materiais, 2017
Abstract In a close future, it will be possible to print any kind of food through a nozzle, with the desired nutritive quantity, originating richer, healthier and more controlled meals. The exponential growth of this new market led to intensive research worldwide; however, dealing with a low cost printer is not an easy task for the general consumer ...
Isaac Alves Ferreira, Jorge Lino Alves
openaire +1 more source
Abstract In a close future, it will be possible to print any kind of food through a nozzle, with the desired nutritive quantity, originating richer, healthier and more controlled meals. The exponential growth of this new market led to intensive research worldwide; however, dealing with a low cost printer is not an easy task for the general consumer ...
Isaac Alves Ferreira, Jorge Lino Alves
openaire +1 more source
International Journal of Biological Macromolecules
In the field of 3D printing, the physicochemical properties of composite inks are pivotal for constructing accurate printing networks. However, the precise fabrication of molded simulants using food 3D printing technology remains a challenging endeavor ...
Hongming Dai +4 more
semanticscholar +1 more source
In the field of 3D printing, the physicochemical properties of composite inks are pivotal for constructing accurate printing networks. However, the precise fabrication of molded simulants using food 3D printing technology remains a challenging endeavor ...
Hongming Dai +4 more
semanticscholar +1 more source
, 2021
In this study, the printability of different starch-mango and starch-arabinoxylan blends was assessed. A viscoelastic analysis of the blends as a 3D-printing material was carried out, considering their behavior during extrusion (dependent on viscosity ...
Juliana Montoya +5 more
semanticscholar +1 more source
In this study, the printability of different starch-mango and starch-arabinoxylan blends was assessed. A viscoelastic analysis of the blends as a 3D-printing material was carried out, considering their behavior during extrusion (dependent on viscosity ...
Juliana Montoya +5 more
semanticscholar +1 more source
Food reviews international (Print)
This paper presents a scientometric analysis and systematic literature review on 3D food printing. 3D food printing offers a huge potential to revolutionize the food industry by enabling personalized and customizable food.
M. Alghamdy +2 more
semanticscholar +1 more source
This paper presents a scientometric analysis and systematic literature review on 3D food printing. 3D food printing offers a huge potential to revolutionize the food industry by enabling personalized and customizable food.
M. Alghamdy +2 more
semanticscholar +1 more source
Rice starch, millet flour supplemented with algal biomass for 3D food printing.
International Journal of Biological Macromolecules3D printing has facilitated food production customization, yet there is a lack of exploration into gluten-free cereal materials within this domain.
I. Hassan +3 more
semanticscholar +1 more source
Food Chemistry
Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated.
Zhiying Li +9 more
semanticscholar +1 more source
Pea protein isolate (PPI)-hyaluronic acid (HA)-tannic acid (TA) ternary complexes were assembled using non-covalent interactions, their potential application in 3D printing and delivery of curcumin were investigated.
Zhiying Li +9 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
The ability of 3D printing to encapsulate, protect, and enhance lutein bioaccessibility was investigated under various printing conditions. A spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein ...
Safoura Ahmadzadeh, A. Ubeyitogullari
semanticscholar +1 more source
The ability of 3D printing to encapsulate, protect, and enhance lutein bioaccessibility was investigated under various printing conditions. A spiral-cube-shaped geometry was used to investigate the effects of printing parameters, namely zein ...
Safoura Ahmadzadeh, A. Ubeyitogullari
semanticscholar +1 more source
Journal of Food Engineering, 2019
Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated.
Jingwang Chen +6 more
semanticscholar +1 more source
Rheological properties, printability, and 3D printed geometries texture of soy protein isolate (SPI) mixtures with sodium alginate and gelatin were investigated.
Jingwang Chen +6 more
semanticscholar +1 more source