Rheological, textural, and functional characteristics of 3D-printed cheesecake containing guava leaf, green tea, and barley sprout powders
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The critical variables for all types of food to be printed lie on its rheological and physical properties.
“The critical variables for all types of food to be printed lies on its rheological and physical properties [12,[26], [27], [28]].”
From Towards the development of foods 3D printer: Trends and technologies for foods printing (2024) · cites this paper as [27]
Cites
Brouns, F., Bjorck, I., Frayn, K. N., Gibbs, A. L., Lang, V., Slama, G., & Wolever, T. M. S. (2005) · Nutrition Research Reviews · doi:10.1079/nrr2005100 · Cited by 1,061 · see citing works
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Towards the development of foods 3D printer: Trends and technologies for foods printing
Neamah, H. A., & Tandio, J. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e33882 · Cited by 43 · see citing works
“Beeswax-based oleogels used with potato starch-whey protein systems enhance printing accuracy and performance, yielding detailed and high-quality food items [22,27,179].”
Background
- Authors
- Park, Y.-E., Kim, J., Kim, H. W., & Chun, J.
- Affiliations
- Sunchon National University (KR)
- Korea University (KR)
- Corresponding author
- Kim, Hyun Woo
- Chun, Jiyeon
- Venue
- Food Bioscience
- Publisher
- Elsevier BV
- Published
- 2022-06
- Volume
- 47
- Pages
- 101634
- ISSN
- 2212-4292 (ISSN-L)
- OpenAlex
- W4213420169
- Cited by
- 30
- References
- 1
- Citations by year
- 2026: 5 · 2025: 11 · 2024: 7 · 2023: 5 · 2022: 2
- FWCI
- 1.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Food Bioscience (publishedVersion)
- Topics
- Physical Sciences › Engineering › Automotive Engineering › Additive Manufacturing and 3D Printing Technologies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- 3D food printing, cheesecake, green tea powder, edible ink, rheological properties, shear thinning, shear modulus, water and oil holding capacity, in vitro glycemic index, antioxidant activity, polyphenols, functional food ingredients, printability
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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