Results 231 to 240 of about 122,466 (292)

3D Food Printing

2023
Jaqueline Souza Guedes, Bruna Sousa Bitencourt, Pedro Augusto Invernizzi Sponchiado, Pedro Esteves Duarte Auguston, Ana Paula Ramos, Bianca Chieregato Maniglia   +5 more
openaire   +2 more sources

3D/4D Printed Food

In recent years, 3D and 4D food printing technologies have emerged as groundbreaking innovations poised to revolutionize the way we produce and consume food. By leveraging advanced printing techniques and materials, 3D and 4D food printing are not only transforming the aesthetics and functionality of food but also addressing broader challenges in food ...
P. Selvakumar, Mohammed Azim Shaikh, Jyothsna Devi Kuchipudi, Manjunath T. C.   +3 more
openaire   +1 more source

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

LWT, 2019
To characterize the rheological and mechanical properties of soft matter for 3D food printing, a milk protein composite gel was prepared by dispersing milk protein concentrate (MPC) into sodium caseinate solution and then its rheological and textural ...
Yaowei Liu, Y. Yu, Chang-shu Liu, J. Regenstein, Xiaoming Liu, P. Zhou   +5 more
semanticscholar   +1 more source

Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

Food Engineering Reviews, 2021
S. Hussain, S. Malakar, V. Arora
semanticscholar   +1 more source

3D Printing of Food

2021
Megan M. Ross, Róisín M. Burke, Alan L. Kelly   +2 more
openaire   +1 more source

3D Printing of Foods

2022
C. Anandharamakrishnan, Jeyan A. Moses, T. Anukiruthika   +2 more
openaire   +1 more source

An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations

Food and Bioprocess Technology, 2023
Rishabh Thakur, B. Yadav, N. Goyal
semanticscholar   +1 more source

4D printing: Recent advances and proposals in the food sector

Trends in Food Science and Technology, 2021
Min Zhang
exaly  

Improving 3D/4D printing characteristics of natural food gels by novel additives: A review

Food Hydrocolloids, 2022
Min Zhang, Sangeeta Prakash
exaly  

Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation

Food Hydrocolloids, 2022
Jie Yu, Xue-ying Wang, Dong Li, Lijun Wang, Yong Wang   +4 more
semanticscholar   +1 more source