The DOI matches its Crossref record.
Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food
Abstract
Abstract The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P
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Citations
Cited by
3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients
Pant, A., Lee, A. Y., Karyappa, R., Lee, C. P., An, J., Hashimoto, M., Tan, U.-X., Wong, G., Chua, C. K., & Zhang, Y. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2020.106546 · Cited by 371
Sun, C., Fu, J.-J., Tan, Z.-F., Zhang, G.-Y., Xu, X.-B., & Song, L. (2022) · LWT · doi:10.1016/j.lwt.2022.113465 · Cited by 84
Abedini, A., Sohrabvandi, S., Sadighara, P., Hosseini, H., Farhoodi, M., Assadpour, E., Alizadeh Sani, M., Zhang, F., Seyyedi-Mansour, S., & Jafari, S. M. (2024) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2024.103181 · Cited by 71
Hou, J., Liu, M., Liu, Y., Chuang, R., Zhang, H., Zheng, L., Li, H., Xia, N., Ma, Y., Rayan, A. M., et al. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2024.141319 · Cited by 45
3D Printing of Materials and Printing Parameters with Animal Resources: A Review
Jeon, E. Y., Kim, Y., Yun, H.-J., Kim, B.-K., & Choi, Y.-S. (2024) · Food Science of Animal Resources · doi:10.5851/kosfa.2023.e73 · Cited by 19
Metadata
- Authors
- Dick, A., Bhandari, B., Dong, X., & Prakash, S.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2020-10
- Volume
- 107
- Pages
- 105940
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W3017945462
- Cited by
- 301
- References
- 0
- FWCI
- 22.47
- Type
- journal article
- Language
- en
- Open access
- closed
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- Dick, A., Bhandari, B., Dong, X., & Prakash, S. (2020). Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.105940
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