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For: Demei K, Zhang M, Phuhongsung P, Mujumdar AS. 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 2022;156:111120. [DOI: 10.1016/j.foodres.2022.111120] [Cited by in Crossref: 9] [Cited by in F6Publishing: 8] [Article Influence: 9.0] [Reference Citation Analysis]
Number Citing Articles
1 Wu W, Deng X, Ding S, Zhang Y, Wei X. Investigation of effect of the profile of screw flight on chocolate flow in 3D printing using an improved lattice Boltzmann method. J Sci Food Agric 2023;103:2889-903. [PMID: 36377380 DOI: 10.1002/jsfa.12337] [Reference Citation Analysis]
2 An Z, Liu Z, Mo H, Hu L, Li H, Xu D, Chitrakar B. Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing. Journal of Food Engineering 2023;343:111378. [DOI: 10.1016/j.jfoodeng.2022.111378] [Reference Citation Analysis]
3 Kong D, Zhang M, Mujumdar AS, Li J. Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food. Food Res Int 2023;165:112469. [PMID: 36869482 DOI: 10.1016/j.foodres.2023.112469] [Reference Citation Analysis]
4 He A, Xu J, Hu Q, Zhao L, Ma G, Zhong L, Liu R. Effects of gums on 3D printing performance of Pleurotus eryngii powder. Journal of Food Engineering 2023. [DOI: 10.1016/j.jfoodeng.2023.111514] [Reference Citation Analysis]
5 Wang X, Zhang M, Mujumdar AS, Li J. Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition. Food Res Int 2023;164:112404. [PMID: 36737986 DOI: 10.1016/j.foodres.2022.112404] [Reference Citation Analysis]
6 Lv Y, Lv W, Li G, Zhong Y. The research progress of physical regulation techniques in 3D food printing. Trends in Food Science & Technology 2023. [DOI: 10.1016/j.tifs.2023.02.004] [Reference Citation Analysis]
7 Smykov IT. Neophobia: socio-ethical problems of innovative technologies of the food industry. Food systems 2023;5:308-318. [DOI: 10.21323/2618-9771-2022-5-4-308-318] [Reference Citation Analysis]
8 de Oliveira Sartori AG, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, de Alencar SM, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science & Emerging Technologies 2023. [DOI: 10.1016/j.ifset.2023.103289] [Reference Citation Analysis]
9 Dong H, Wang P, Yang Z, Xu X. 3D printing based on meat materials: Challenges and opportunities. Curr Res Food Sci 2023;6:100423. [PMID: 36636723 DOI: 10.1016/j.crfs.2022.100423] [Reference Citation Analysis]
10 Cheng Y, Fu Y, Ma L, Yap PL, Losic D, Wang H, Zhang Y. Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing. Food Hydrocolloids 2022;132:107855. [DOI: 10.1016/j.foodhyd.2022.107855] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
11 Wang X, Zhang M, Phuhongsung P, Mujumdar AS. Impact of internal structural design on quality and nutritional properties of 3D printed food products during post-printing: a critical review. Crit Rev Food Sci Nutr 2022;:1-12. [PMID: 36260286 DOI: 10.1080/10408398.2022.2134979] [Reference Citation Analysis]
12 Khosravani MR, Rezaei S, Faroughi S, Reinicke T. Experimental and numerical investigations of the fracture in 3D-printed open-hole plates. Theoretical and Applied Fracture Mechanics 2022;121:103543. [DOI: 10.1016/j.tafmec.2022.103543] [Reference Citation Analysis]
13 Deng Y, Cheng K, Shao X, Dong X, Jiang H, Xiao G. Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese. Drying Technology. [DOI: 10.1080/07373937.2022.2126494] [Reference Citation Analysis]
14 Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front Nutr 2022;9:972154. [DOI: 10.3389/fnut.2022.972154] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
15 Hassoun A, Bekhit AE, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Moroni S, Casettari L, Lamprou DA. 3D and 4D Printing in the Fight against Breast Cancer. Biosensors 2022;12:568. [DOI: 10.3390/bios12080568] [Reference Citation Analysis]
17 Zhang L, Dong H, Yu Y, Liu L, Zang P. Application and challenges of 3D food printing technology in manned spaceflight: a review. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15879] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]