Recent advances in 3D printing properties of natural food gels: Application of innovative food additives-Reference-Cited by-同舟云学术

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Recent advances in 3D printing properties of natural food gels: Application of innovative food additives

Published:2024-01 Issue: Volume:432 Page:137196
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sharma Ramesh,Chandra Nath Pinku,Kumar Hazarika Tridip,Ojha Amiya,Kumar Nayak Prakash,Sridhar Kandi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference105 articles.

1. An insight into herbal-based natural dyes: Isolation and applications;Adeel,2020

2. Rational food design and food microstructure;Aguilera;Trends in Food Science & Technology,2022

3. 3D Printing of Foods;Anandharamakrishnan,2022

4. 3D printing of egg yolk and white with rice flour blends;Anukiruthika;Journal of Food Engineering,2020

5. Edible insects as innovative ingredients: Processing technologies and insect incorporated foods;Anusha;Journal of Insects as Food and Feed,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of components interaction in recombined food gels on 3D printing: A comprehensive review;Food Hydrocolloids;2024-06

2. Recent advances in production of sustainable and biodegradable polymers from agro-food waste: Applications in tissue engineering and regenerative medicines;International Journal of Biological Macromolecules;2024-02

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