| 1 - 11 |
Extrusion-based food printing for digitalized food design and nutrition control
Sun J, Zhou WB, Yan LK, Huang DJ, Lin LY |
| 12 - 19 |
Design and characterisation of food grade powders and inks for microstructure control using 3D printing
Holland S, Foster T, MacNaughtan W, Tuck C |
| 20 - 27 |
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing
Lille M, Nurmela A, Nordlund E, Metsa-Kortelainen S, Sozer N |
| 28 - 37 |
Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material
Kim HW, Bae H, Park HJ |
| 38 - 48 |
Strength, fracture and compression properties of gelatins by a new 3D printed tool
Rapisarda M, Valenti G, Carbone DC, Rizzarelli P, Recca G, La Carta S, Paradisi R, Fincchiaro S |
| 49 - 55 |
Fused deposition modelling of sodium caseinate dispersions
Schutyser MAI, Houlder S, de Wit M, Buijsse CAP, Alting AC |
| 56 - 64 |
Effect of 3D printing on the structure and textural properties of processed cheese
Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL |
| 65 - 75 |
Application of 3D printing for customized food. A case on the development of a fruit-based snack for children
Derossi A, Caporizzi R, Azzollini D, Severini C |
| 76 - 82 |
Impact of rheological properties of mashed potatoes on 3D printing
Liu ZB, Zhang M, Bhandari B, Yang CH |
| 83 - 88 |
3D printing Vegemite and Marmite: Redefining "breadboards"
Hamilton CA, Alici G, Panhuis MIH |
| 89 - 100 |
Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects
Severini C, Derossi A, Ricci I, Caporizzi R, Fiore A |
| 101 - 108 |
Investigation on fish surimi gel as promising food material for 3D printing
Wang L, Zhang M, Bhandari B, Yang CH |
