Cited by Oral health in analog astronauts on space-simulated missions: an exploratory study

Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry DOI

Rizwan Arshad,

Aroosha Saqib,

Hafiz Rizwan Sharif

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115791 - 115791

Published: Jan. 20, 2025

Language: Английский

Citations

Towards the development of foods 3D printer: Trends and technologies for foods printing DOI

Husam A. Neamah,

Joseph Wicaksono Tandio

Heliyon, Journal Year: 2024, Volume and Issue: 10(13), P. e33882 - e33882

Published: June 29, 2024

Language: Английский

Citations

Application of nano/micro-encapsulated bioactive compounds in 3D printed foods DOI

Meigui Huang, Xu Liu, Elham Assadpour

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104937 - 104937

Published: Feb. 1, 2025

Language: Английский

Citations

Additive manufacturing in space food: A bibliometric review DOI

Marco Scatto,

Virginia Dolci,

Karen Venturini

et al.

Procedia Computer Science, Journal Year: 2025, Volume and Issue: 253, P. 2498 - 2507

Published: Jan. 1, 2025

Language: Английский

Citations

3D Food Printing Technology: A Critical Scientometric and Systematic Review, and Future Research Directions DOI

Mohammed Alghamdy,

Viridiana Tejada‐Ortigoza,

Rafiq Ahmad

et al.

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 22

Published: March 3, 2025

Language: Английский

Citations

Next-Gen Nutrition: Challenges, Innovations and Opportunities in 3D Food Printing with Probiotics DOI

Muhammad Hamayun,

Enam Ahmed,

Nishala Erandi Wedamulla

et al.

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100620 - 100620

Published: March 1, 2025

Language: Английский

Citations

A novel 3D food printing technique: Achieving tunable porosity and fracture properties via liquid rope coiling DOI

Aref Ghorbani,

Sophia Jennie Giancoli,

Seyed Ali Ghoreishy

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 104022 - 104022

Published: April 1, 2025

Language: Английский

Citations

Potential sources of novel proteins suitable for use as ingredients in 3D food printing, along with some of the food safety challenges DOI

Jinyuan Wu,

Huimin Zhu,

Changjian Li

et al.

International Journal of Gastronomy and Food Science, Journal Year: 2024, Volume and Issue: 37, P. 100983 - 100983

Published: July 11, 2024

Language: Английский

Citations

An Optimization Study of 3D Printing Technology Utilizing a Hybrid Gel System Based on Astragalus Polysaccharide and Wheat Starch DOI

Guofeng Xia,

Lilulu Tao,

Shiying Zhang

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(9), P. 1898 - 1898

Published: Sept. 4, 2024

This study utilizes a lab-developed pneumatic-extrusion condensing 3D food printer to prepare astragalus–starch mixed gels by blending different ratios of astragalus polysaccharide and wheat starch applies these printing experiments. The aim this paper is investigate the impacts mixed-gel concentrations on outcomes in order identify optimal ratio. Under rationale, effects layer height nozzle diameter print quality were studied. Single-factor analysis response surface methodology employed optimize experiments determine process parameters for gels. results indicate that an increase content leads decrease sedimentation rate tendency towards more fluid consistency. After storage samples sealed space equal durations, it was found enhances textural properties gels, with achieved at 2% content. when ratio between 0.5 0.55. influence overall completion > speed fill rate. predicted are 0.6 mm, 767 mm/min, 83%, printed 99.45%. Experimental validation revealed actual 99.52%, slightly higher than value. discrepancy attributed precision measurement methods variability process. demonstrates addition significantly improves molding effect starch, parameter settings obtained optimization effectively enhance accuracy. research provides experimental evidence references application non-starch polysaccharides starch-based printing.

Language: Английский

Citations

Feeding the future: 3D food printing as a strategic response to labor scarcity DOI

Ilayda Zeynep Niyet,

Seden Doğan, Cihan Çobanoğlu

et al.

Worldwide Hospitality and Tourism Themes, Journal Year: 2024, Volume and Issue: 16(5), P. 555 - 565

Published: July 22, 2024

Purpose This paper aims to address the critical labor shortage in food industry by exploring potential of 3D printing technology as a strategic solution. The study investigates how can enhance productivity, reduce costs, and offer innovative applications various sectors industry. Design/methodology/approach research employs comprehensive review existing literature case studies analyze current state scarcity technological advancements printing. also assesses technical, operational, regulatory, ethical challenges provides recommendations for stakeholders. Findings presents viable solution automating labor-intensive tasks, enhancing efficiency, enabling customized production. technology’s benefits include improved reduced operational ability meet personalized nutritional needs. However, adoption faces such high initial maintenance requirements, scalability issues. Additionally, regulatory consumer acceptance hurdles need be addressed. Practical implications Policymakers are encouraged support development through funding clear frameworks. Business leaders should consider investments training programs harness its benefits. Technology developers must focus on advancing capabilities user-friendliness printers. Addressing these aspects help overcome achieve long-term sustainability efficiency. Originality/value analysis response It contributes body knowledge highlighting revolutionize production offering practical integration.

Language: Английский

Citations