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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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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]
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