Results 81 to 90 of about 17,814 (157)

Challenges in food 3D printing [PDF]

With the development of the first 3D printer 37 years ago (1987), additive manufacturing began to be used in prototyping. Production was oriented to the creation of products with complicated geometry in a short time based on 3D CAD models without the use of tools and moulds.
openaire  

Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design. [PDF]

Adv Mater
Lee CKW, Xu Y, Yuan Q, Chan YH, Poon WY, Zhong H, Chen S, Li MG.   +7 more
europepmc   +1 more source

Ultrasonic-assisted <i>Haematococcus pluvialis</i> protein-pectin complex significantly enhances DHA stability and bioavailability for 3D food printing. [PDF]

Food Chem X
Li B, Zhong X, Zhang X, Zhang Y, Gao X, Liu X, Su W, Wang Y.   +7 more
europepmc   +1 more source

Advances in 3D food printing technology: innovation and applications in the food industry. [PDF]

Food Sci Biotechnol
Rinshana PF, Murugesan B, Kim YH, Alaguthevar R, Rhim JW.   +4 more
europepmc   +1 more source

Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers. [PDF]

Foods, 2020
Jayaprakash S, Paasi J, Pennanen K, Flores Ituarte I, Lille M, Partanen J, Sozer N.   +6 more
europepmc   +1 more source

Enhancing lutein and anthocyanins stability and bioaccessibility through simultaneous encapsulation using coaxial 3D food printing. [PDF]

NPJ Sci Food
Ahmadzadeh S, Barekat S, Ubeyitogullari A.   +2 more
europepmc   +1 more source

The Development and Optimization of Extrusion-Based 3D Food Printing Inks Using Composite Starch Gels Enriched with Various Proteins and Hydrocolloids. [PDF]

Gels
Nikolaou EN, Apostolidis E, Nikolidaki EK, Karvela ED, Stergiou A, Kourtis T, Karathanos VT.   +6 more
europepmc   +1 more source

Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing. [PDF]

Food Sci Nutr
Nguyen TT, Ahmadzadeh S, Schöberl H, Ubeyitogullari A.   +3 more
europepmc   +1 more source

Optimizing 3D Food Printing of Surimi via Regression Analysis: Physical Properties and Additive Formulations. [PDF]

Foods
Lee JB, Yoon NY, Bae YJ, Kwon GY, Sohn SK, Lee HR, Kim HJ, Kim MJ, Park HE, Shim KB.   +9 more
europepmc   +1 more source