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

Author:

Chen Yangyang,Zhang MinORCID,Sun Yanan,Phuhongsung Pattarapon

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference123 articles.

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3. Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass;An;Journal of the Science of Food and Agriculture,2019

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

5. Structural-mechanical analysis of cookies produced by conventional and 3D printing techniques;Aregawi;Food Science Research and Innovation: Delivering Sustainable Solutions to the Global Economy and Society,2015

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