Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks

3D printing: Printing precision and application in food sector

Zhenbin Liu, Min Zhang, Bhesh Bhandari et al. · Trends in Food Science & Technology · 2017 · 815 citations

Agriculture, Food Science, Manufacturing Engineering +13

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Martina Lille, Asta Nurmela, Emilia Nordlund et al. · Journal of Food Engineering · 2017 · 598 citations

Agriculture, Food Science, Materials Science +14

How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?

Małgorzata Starowicz, Henryk Zieliński · Food Reviews International · 2019 · 412 citations

Agriculture, Food Science, Food Chemistry +16

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

C. Severini, Domenico Azzollini, Marzia Albenzio et al. · Food Research International · 2018 · 284 citations

Agriculture, Food Science, Nutritional Sciences +14

Effect of sand roasting and microwave cooking on antioxidant activity of barley

Paras Sharma, Hardeep Singh Gujral · Food Research International · 2010 · 247 citations

Agriculture, Agronomy, Food Science +13