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The application of 3D printing technology on starch-based product: A review
L Rong, X Chen, M Shen, J Yang, X Qi, Y Li… - Trends in Food Science & …, 2023 - Elsevier
Background A 3D printing technology is applied to digitally design and manufacture a 3D
object by using a laser or an inkjet device controlled by a computer. 3D printing has …
object by using a laser or an inkjet device controlled by a computer. 3D printing has …
Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Food printing involving 2D, 3D, 4D and 5D printing methods has attracted extensive
attention owing to the growing living standards and higher consumer demand for innovative …
attention owing to the growing living standards and higher consumer demand for innovative …
Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability
The interest in 3D food printing has increased substantially over the years. One of the main
challenges in this field is how foods can be made printable. Often, biopolymers are added to …
challenges in this field is how foods can be made printable. Often, biopolymers are added to …
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Abstract Three-dimensional (3D) printing is one of the world's top novel technologies in the
food industry due to the production of food in different conditions and places (restaurants …
food industry due to the production of food in different conditions and places (restaurants …
Advances in the potential application of 3D food printing to enhance elderly nutritional dietary intake
Y ** based on Pickering emulsion system and their 3D printing properties
C Wu, Z Liu, L Zhi, B Jiao, H Hu, X Ma, J Zhu… - Food …, 2023 - Elsevier
Non-dairy whip top** is a typical food emulsion system that is popular among consumers.
In this study, a novel non-dairy whip top** without hydrogenated vegetable oil was …
In this study, a novel non-dairy whip top** without hydrogenated vegetable oil was …
Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application
H Wang, L Hu, L Peng, J Du, M Lan, Y Cheng, L Ma… - Food chemistry, 2022 - Elsevier
Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are
prepared via self-assembly process by special addition order and concentration. CCLD and …
prepared via self-assembly process by special addition order and concentration. CCLD and …
Effect of induction mode on 3D printing characteristics of whey protein isolate emulsion gel
G Li, B Wang, W Lv, R Mu, Y Zhong - Food Hydrocolloids, 2024 - Elsevier
This study mainly explored the influence of different induction modes such as NaCl and
Transglutaminase on the 3D printing characteristics of whey protein isolate emulsion gel …
Transglutaminase on the 3D printing characteristics of whey protein isolate emulsion gel …
[HTML][HTML] Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level
A chicken meat-based snack formulation enriched by bioactive compounds was developed
by optimizing 3D printing parameters and hydrocolloid level (gelatin) by Response Surface …
by optimizing 3D printing parameters and hydrocolloid level (gelatin) by Response Surface …
Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition
In this work, the effect of different ultrasonic power (0, 15%, 45%, and 75%) and different
gelatin concentration (0, 0.5%, 1.0%, and 1.5%, w/v) on the interfacial property and …
gelatin concentration (0, 0.5%, 1.0%, and 1.5%, w/v) on the interfacial property and …