3D printing of meat

Evaluation of 3D Printing and Its Potential Impact on Biotechnology and the Chemical Sciences

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Functionality of Proteins in Food

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3d printing technologies applied for food design: Status and prospects

de Godoi, F. C., Prakash, S., & Bhandari, B. (2016) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2016.01.025 · Cited by 946 · see citing works

3D printing: Printing precision and application in food sector

Liu, Z., Zhang, M., Bhandari, B., & Wang, Y. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.08.018 · Cited by 858 · see citing works

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

Lille, M., Nurmela, A., Nordlund, E., Metsä-Kortelainen, S., & Sozer, N. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.04.034 · Cited by 615 · see citing works

An Overview of 3D Printing Technologies for Food Fabrication

Sun, J., Zhou, W., Huang, D., Fuh, J. Y. H., & Hong, G. S. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1528-6 · Cited by 549 · see citing works

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Yang, F., Zhang, M., Bhandari, B., & Liu, Y. (2018) · LWT · doi:10.1016/j.lwt.2017.08.054 · Cited by 479 · see citing works

Investigation on fish surimi gel as promising food material for 3D printing

Wang, L., Zhang, M., Bhandari, B., & Yang, C. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.02.029 · Cited by 477 · see citing works

Additive manufacturing for the food industry

Lipton, J. I., Cutler, M., Nigl, F., Cohen, D., & Lipson, H. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.02.004 · Cited by 459 · see citing works

Microbial transglutaminase and its application in the food industry. A review

Kieliszek, M., & Misiewicz, A. (2013) · Folia Microbiologica · doi:10.1007/s12223-013-0287-x · Cited by 428 · see citing works

Extrusion-based food printing for digitalized food design and nutrition control

Sun, J., Zhou, W., Yan, L., Huang, D., & Lin, L.-Y. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.02.028 · Cited by 410 · see citing works

Meat Products Handbook: Practical Science and Technology

Feiner, G. (2006) · Cited by 324 · see citing works

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

Severini, C., Derossi, A., Ricci, I., Caporizzi, R., & Fiore, A. G. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.08.025 · Cited by 281 · see citing works

Material characterisation and process development for chocolate additive layer manufacturing

Hao, L., Mellor, S., Seaman, O., Henderson, J., Sewell, N., & Sloan, M. (2010) · Virtual and Physical Prototyping · doi:10.1080/17452751003753212 · Cited by 253 · see citing works

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Mantihal, S., Prakash, S., de Godoi, F. C., & Bhandari, B. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.09.012 · Cited by 243 · see citing works

Biopolymer deposition for freeform fabrication of hydrogel tissue constructs

Khalil, S., & Sun, W. (2006) · Materials Science and Engineering C · doi:10.1016/j.msec.2006.05.023 · Cited by 238 · see citing works

Dual extrusion 3D printing of mashed potatoes/strawberry juice gel

Liu, Z., Zhang, M., & Yang, C.-H. (2018) · LWT · doi:10.1016/j.lwt.2018.06.014 · Cited by 204 · see citing works

Food Layered Manufacture: A new process for constructing solid foods

Wegrzyn, T., Golding, M., & Archer, R. H. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.04.006 · Cited by 199 · see citing works

Pectin based food-ink formulations for 3-D printing of customizable porous food simulants

Vancauwenberghe, V., Katalagarianakis, L., Wang, Z., Meerts, M., Hertog, M., Verboven, P., Moldenaers, P., Hendrickx, M., Lammertyn, J., & Nicolaï, B. M. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.06.011 · Cited by 194 · see citing works

Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt Effects

Maltais, A., Remondetto, G. E., González, R. J., & Subirade, M. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb09023.x · Cited by 192 · see citing works

Multi-Material Food Printing with Complex Internal Structure Suitable for Conventional Post-Processing

Lipton, J. I., Arnold, D., Nigl, F., López, N. R., Cohen, D., Norén, N., & Lipson, H. (2010) · doi:10.26153/tsw/15245 · Cited by 184 · see citing works

Solubility of Proteins

ZAYAS, J. F. (1997) · Springer eBooks · doi:10.1007/978-3-642-59116-7_2 · Cited by 182 · see citing works

Variables affecting the printability of foods: Preliminary tests on cereal-based products

Severini, C., Derossi, A., & Azzollini, D. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2016.10.001 · Cited by 182 · see citing works

Printing on Food or Food Printing: a Review

Pallottino, F., Hakola, L., Costa, C., Antonucci, F., Figorilli, S., Seisto, A., & Menesatti, P. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-016-1692-3 · Cited by 181 · see citing works

Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

Kim, H. W., Bae, H., & Park, H. J. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.07.017 · Cited by 180 · see citing works

Carrageenans and their use in meat products

Trius, A., Sebranek, J. G., & Lanier, T. C. (1996) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399609527719 · Cited by 151 · see citing works

Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition

Li, J., Li, X., Wang, C., Mengqi, Z., Xu, Y., Zhou, B., Su, Y., & Yang, Y. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.11.034 · Cited by 138 · see citing works

Functional emulsion gels with potential application in meat products

Paglarini, C. D. S., Furtado, G. D. F., Biachi, J. P., Vidal, V. A. S., Martini, S., Forte, M. B. S., Cunha, R. L., & Pollonio, M. A. R. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.10.026 · Cited by 134 · see citing works

Ingredients in Meat Products: Properties, Functionality and Applications

Tarté, R. (2009) · Cited by 130 · see citing works

Analysis of Energy Utilization in 3D Printing Processes

Peng, T. (2016) · Procedia CIRP · doi:10.1016/j.procir.2016.01.055 · Cited by 119 · see citing works

3D printing Vegemite and Marmite: Redefining “breadboards”

Hamilton, C., Alıcı, G., & Panhuis, M. I. H. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.01.008 · Cited by 118 · see citing works

Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

Kim, H. W., Bae, H., & Park, H. J. (2017) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2017.10.023 · Cited by 118 · see citing works

3D Printing of Food for People with Swallowing Difficulties

Kouzani, A. Z., Adams, S. D., Whyte, D. J., Oliver, R., Hemsley, B., Palmer, S. R., & Balandin, S. (2017) · KnE Engineering · doi:10.18502/keg.v2i2.591 · Cited by 117 · see citing works

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

Means, W. J., & SCHMIDT, G. R. (1986) · Journal of Food Science · doi:10.1111/j.1365-2621.1986.tb10836.x · Cited by 99 · see citing works

Printable food: the technology and its application in human health

Lipton, J. (2017) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2016.11.015 · Cited by 97 · see citing works

Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant

Vancauwenberghe, V., Verboven, P., Lammertyn, J., & Nicolaï, B. (2018) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2018.01.008 · Cited by 96 · see citing works

3D Printing

Noorani, R. (2017) · CRC Press eBooks · doi:10.1201/9781315155494 · Cited by 92 · see citing works

Processed meats : improving safety, nutrition and quality

Kerry, J. P., & Kerry, J. F. (2011) · Cited by 89 · see citing works

Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition?

Severini, C., & Derossi, A. (2016) · Journal of Clinical Gastroenterology · doi:10.1097/mcg.0000000000000705 · Cited by 87 · see citing works

Rheological and extrusion behavior of dental porcelain slurries for rapid prototyping applications

Wang, J., & Shaw, L. L. (2005) · Materials Science and Engineering A · doi:10.1016/j.msea.2005.02.045 · Cited by 80 · see citing works

Artificial meat and the future of the meat industry

Bonny, S. P. F., Gardner, G. E., Pethick, D. W., & Hocquette, J.-F. J.-F. (2017) · Animal Production Science · doi:10.1071/an17307 · Cited by 73 · see citing works

The development of 3D food printer for printing fibrous meat materials

Liu, C. Y., Ho, C., & Wang, J. (2018) · IOP Conference Series Materials Science and Engineering · doi:10.1088/1757-899x/284/1/012019 · Cited by 73 · see citing works

The relationship of various muscular and skeletal scores and ultrasound measurements in the live animal, and carcass classification scores with carcass composition and value of bulls

Conroy, S. B., Drennan, M. J., Kenny, D. A., & McGee, M. (2009) · Livestock Science · doi:10.1016/j.livsci.2009.06.007 · Cited by 65 · see citing works

‘Both fascinating and disturbing’

Lupton, D. A., & Turner, B. (2017) · Routledge eBooks · doi:10.4324/9781315109930-8 · Cited by 38 · see citing works

Texture-modified meals for hospital patients

Cichero, J. A. Y. (2015) · Elsevier eBooks · doi:10.1016/b978-1-78242-334-8.00006-7 · Cited by 33 · see citing works

Blood by-products as ingredients in processed meat

Parés, D., Saguer, E., & Carretero, C. (2011) · Elsevier eBooks · doi:10.1533/9780857092946.2.218 · Cited by 31 · see citing works

Meat-Derived Protein Ingredients

Tarté, R. (2009) · Springer eBooks · doi:10.1007/978-0-387-71327-4_7 · Cited by 31 · see citing works

Quality Characteristics of Ham Formulated with Modified Corn Starch and Kappa‐Carrageenan

Prabhu, G., & Sebranek, J. G. (1997) · Journal of Food Science · doi:10.1111/j.1365-2621.1997.tb04399.x · Cited by 30 · see citing works

Development of low‐fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer

Lee, C. H., & Chin, K. B. (2016) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13328 · Cited by 28 · see citing works

Dynamic rheology, microstructure and texture properties of model porcine meat batter as affected by different cold-set binding systems

Sadeghi-Mehr, A., Raudsepp, P., Brüggemann, D., Lautenschlaeger, R., & Drusch, S. (2017) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2017.11.041 · Cited by 25 · see citing works

Evaluation of palatability and muscle composition of novel value-added beef cuts

Yeh, Y., Omaye, S. T., Ribeiro, F. A. D. S., Calkins, C. R., & Mello, A. S. D. (2017) · Meat Science · doi:10.1016/j.meatsci.2017.08.026 · Cited by 20 · see citing works

Viscoelastic properties and physicochemical characteristics of pressurized ostrich-meat emulsions containing gum additives

Chattong, U., Apichartsrangkoon, A., Chaikham, P., Supavititpatana, T., & Bell, A. E. (2015) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.07.001 · Cited by 18 · see citing works

Dry-cured ham restructured with fibrin

Romero-de-Ávila, M. D., de la Hoz, L., Pereda, J. A. O., & Rodríguez, M. I. C. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.03.051 · Cited by 16 · see citing works

Review of 3D Food Printing

Sher, D., & Tutó, X. (2015) · RACO (Revistes Catalanes amb Accés Obert) (Consorci de Serveis Universitaris de Catalunya) · Cited by 12 · see citing works

Protein co‐precipitates from milk and blood plasma: Preparation and investigation of some functional properties

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Effect of Konjac Glucomannan/Guar Gum on the Quality of Pork Jerky

Zhao, H. (2014) · Xiandai shipin keji · Cited by 1 · see citing works

A review of social science on digital agriculture, smart farming and agriculture 4.0: New contributions and a future research agenda

Klerkx, L., Jakku, E., & Labarthe, P. (2019) · NJAS - Wageningen Journal of Life Sciences · doi:10.1016/j.njas.2019.100315 · Cited by 1,574 · see citing works

Status of meat alternatives and their potential role in the future meat market - a review

Lee, H. J., Yong, H. I., Kim, M., Choi, Y.-S., & Jo, C. (2020) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.20.0419 · Cited by 280 · see citing works

3D food printing of as the new way of preparing food: A review

Mantihal, S., Rovina, K., & Lee, B. (2020) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2020.100260 · Cited by 250 · see citing works

Alternative Protein Sources as Technofunctional Food Ingredients

Großmann, L., & Weiß, J. (2021) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-062520-093642 · Cited by 248 · see citing works

Extrusion and Microfluidic‐Based Bioprinting to Fabricate Biomimetic Tissues and Organs

Davoodi, E., Sarikhani, E., Montazerian, H., Ahadian, S., Costantini, M., Święszkowski, W., Willerth, S. M., Walus, K., Mofidfar, M., Toyserkani, E., et al. (2020) · Advanced Materials Technologies · doi:10.1002/admt.201901044 · Cited by 217 · see citing works

4D printing: Recent advances and proposals in the food sector

Teng, X., Zhang, M., & MUJUMDAR, A. S. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.076 · Cited by 220 · see citing works

3D Printing of cultured meat products

K. Handral, H., Hua Tay, S., Wan Chan, W., & Choudhury, D. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1815172 · Cited by 216 · see citing works

Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

Keerthana, K., Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2020) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2020.110116 · Cited by 199 · see citing works

The fourth industrial revolution in the food industry—part II: Emerging food trends

Hassoun, A., Bekhit, A. E. A., ­Jambrak, A. ­., Regenstein, J. M., Chemat, F., Morton, J. D., Guðjónsdóttir, M., Carpena, M., Prieto, M. A., Varela, P., et al. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2106472 · Cited by 200 · see citing works

Food Texture Design by 3D Printing: A Review

Pereira, T., Barroso, S., & Gil, M. M. (2021) · Foods · doi:10.3390/foods10020320 · Cited by 195 · see citing works

Potential Development of Sustainable 3D-Printed Meat Analogues: A Review

Ramachandraiah, K. (2021) · Sustainability · doi:10.3390/su13020938 · Cited by 184 · see citing works

Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

Zhao, L., Zhang, M., Chitrakar, B., & Adhikari, B. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1799327 · Cited by 180 · see citing works

Meat Analogues in the Perspective of Recent Scientific Research: A Review

Kołodziejczak, K., Onopiuk, A., Szpicer, A., & Półtorak, A. (2021) · Foods · doi:10.3390/foods11010105 · Cited by 153 · see citing works

Extrusion-Based 3D Food Printing: Technological Approaches, Material Characteristics, Printing Stability, and Post-processing

Hussain, S., Malakar, S., & Arora, V. (2021) · Food Engineering Reviews · doi:10.1007/s12393-021-09293-w · Cited by 128 · see citing works

Performance evaluation of 3D printing technologies: a review, recent advances, current challenges, and future directions

Chadha, U., Abrol, A., Vora, N. P., Tiwari, A., Shanker, S. K., & Selvaraj, S. K. (2022) · Progress in Additive Manufacturing · doi:10.1007/s40964-021-00257-4 · Cited by 148 · see citing works

Recent development, challenges, and prospects of extrusion technology

Prabha, K., Ghosh, P., Abdullah, S., Joseph, R. M., Krishnan, R., Rana, S., & Pradhan, R. C. (2021) · Future Foods · doi:10.1016/j.fufo.2021.100019 · Cited by 145 · see citing works

Advances and prospective applications of 3D food printing for health improvement and personalized nutrition.

Escalante-Aburto, A., Santiago, G. T.-D., Álvarez, M. M., & Chuck-Hernández, C. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12849 · Cited by 116 · see citing works

Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives

Hassoun, A., Cropotova, J., Trif, M., Alexandru Vasile, R. U. S. U., Bobiş, O., Nayik, G. A., Jagdale, Y. D., Saeed, F., Afzaal, M., Mostashari, P., et al. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.972154 · Cited by 148 · see citing works

3D printing to innovate biopolymer materials for demanding applications: A review

Li, N., Qiao, D., Zhao, S., Lin, Q., Zhang, B., & Xie, F. (2021) · Materials Today Chemistry · doi:10.1016/j.mtchem.2021.100459 · Cited by 142 · see citing works

Plant-Based Seafood Analogs

Kazir, M., & Livney, Y. D. (2021) · Molecules · doi:10.3390/molecules26061559 · Cited by 134 · see citing works

Effect of starch molecular structure on precision and texture properties of 3D printed products

Ji, S., Xu, T., Li, Y., Li, H., Zhong, Y., & Lu, B. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107387 · Cited by 131 · see citing works

3D food printing: Applications of plant-based materials in extrusion-based food printing

Wang, M.-S., Li, D.-N., Zang, Z., Sun, X.-Y., Tan, H., Si, X., Tian, J.-L., Teng, W., Wang, J.-X., Liang, Q., et al. (2021) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2021.1911929 · Cited by 113 · see citing works

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

Varvara, R.-A., Szabo, K., & Vodnar, D. C. (2021) · Nutrients · doi:10.3390/nu13103617 · Cited by 117 · see citing works

Meet the Meat Alternatives: The Value of Alternative Protein Sources

Thavamani, A., Sferra, T., & Sankararaman, S. (2020) · Current nutrition reports · doi:10.1007/s13668-020-00341-1 · Cited by 96 · see citing works

Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach

Tejada-Ortigoza, V. A., & Cuan‐Urquizo, E. (2022) · Foods · doi:10.3390/foods11091191 · Cited by 110 · see citing works

A review on customizing edible food materials into 3D printable inks: Approaches and strategies

Pulatsu, E., & Lin, M. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.11.023 · Cited by 112 · see citing works

Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets

Wilson, A., Anukiruthika, T., Moses, J. A., & Anandharamakrishnan, C. (2020) · Food and Bioprocess Technology · doi:10.1007/s11947-020-02537-3 · Cited by 106 · see citing works

Novel evaluation technology for the demand characteristics of 3D food printing materials: a review

Jiang, Q., Zhang, M., & Mujumdar, A. (2021) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2021.1878099 · Cited by 90 · see citing works

A Narrative Review of Alternative Protein Sources: Highlights on Meat, Fish, Egg and Dairy Analogues

Lima, M., Costa, R. M. S., Rodrigues, I. M. M. A., Lameiras, J., & Botelho, G. (2022) · Foods · doi:10.3390/foods11142053 · Cited by 110 · see citing works

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Xu, L., Gu, L., Su, Y., Chang, C., Wang, J., Dong, S., Liu, Y., Yang, Y., & Li, J. (2019) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2019.105399 · Cited by 102 · see citing works

3D Printing of Textured Soft Hybrid Meat Analogues

Wang, T., Kaur, L., Furuhata, Y., Aoyama, H., & Singh, J. (2022) · Foods · doi:10.3390/foods11030478 · Cited by 100 · see citing works

Roles of Technology in Improving Perishable Food Supply Chains

Haji, M., Kerbache, L., Muhammad, M., & Al‐Ansari, T. A. (2020) · Logistics · doi:10.3390/logistics4040033 · Cited by 96 · see citing works

Machine learning-enabled optimization of extrusion-based 3D printing

Rahmani Dabbagh, S., Ozcan, O., & Tasoglu, S. (2022) · Methods · doi:10.1016/j.ymeth.2022.08.002 · Cited by 94 · see citing works

Raman spectroscopy for rapid fingerprint analysis of meat quality and security: Principles, progress and prospects

Qu, C., Li, Y., Du, S., Geng, Y., Su, M., & Liu, H. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111805 · Cited by 91 · see citing works

Plant-based meat analogs and fat substitutes, structuring technology and protein digestion: A review

Du, Q., Tu, M., Liu, J., Ding, Y., Zeng, X., & Pan, D. (2023) · Food Research International · doi:10.1016/j.foodres.2023.112959 · Cited by 91 · see citing works

Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits

Zhu, W., Iskandar, M., Baeghbali, V., & Kubow, S. (2023) · Foods · doi:10.3390/foods12173287 · Cited by 77 · see citing works

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Arora, S., Kataria, P., Nautiyal, M., Tuteja, I., Sharma, V., Ahmad, F., Haque, S., Shahwan, M. J., Çapanoğlu, E., Vashishth, R., et al. (2023) · ACS Omega · doi:10.1021/acsomega.3c01373 · Cited by 90 · see citing works

Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

Zhong, Y., Zeng, S., Lv, Y., Lv, W., Xiao, H., & Sheng, S. (2024) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2024.110018 · Cited by 89 · see citing works

3D printing based on meat materials: Challenges and opportunities

Dong, H., Wang, P., Yang, Z., & Xu, X. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.100423 · Cited by 88 · see citing works

Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Uribe-Wandurraga, Z. N., Igual, M., Reino-Moyón, J., García‐Segovia, P., & Martı́nez-Monzó, J. (2020) · Food Biophysics · doi:10.1007/s11483-020-09642-y · Cited by 85 · see citing works

Recent Advances in the Processing and Manufacturing of Plant-Based Meat

Wang, Y., Cai, W., Li, L., Gao, Y., & Lai, K. (2023) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.2c07247 · Cited by 85 · see citing works

3D printing: Development of animal products and special foods

Bhat, Z. F., Morton, J. D., Kumar, S., Bhat, H. F., Aadil, R. M., & Bekhit, A. E. A. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.09.020 · Cited by 84 · see citing works

Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics

Chen, H., Zhang, M., & Yang, C.-H. (2020) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2020.110278 · Cited by 83 · see citing works

Strategies for Sustainable Substitution of Livestock Meat

Jiang, G., Ameer, K., Kim, H., Lee, E., Ramachandraiah, K., & Hong, G.-P. (2020) · Foods · doi:10.3390/foods9091227 · Cited by 85 · see citing works

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

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Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing

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The Epic of In Vitro Meat Production—A Fiction into Reality

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The role of hydrocolloids on the 3D printability of meat products

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3D printing applications in smart farming and food processing

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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

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Challenges and Prospects of Plant-Protein-Based 3D Printing

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Three-Dimensional Printing Applications in Food Industry

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Optimizing 3D printing of chicken meat by response surface methodology and genetic algorithm: Feasibility study of 3D printed chicken product

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Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs

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FoodFab: Creating Food Perception Illusions using Food 3D Printing

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Effect of Novel Ultrasonic- Microwave Combined Pretreatment on the Quality of 3D Printed Wheat Starch-Papaya System

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An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society's culture and the influence of religions

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Mechanical performance and bioactivation of 3D-printed PEEK for high-performance implant manufacture: a review

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3D Printing for sustainable food supply chains: modelling the implementation barriers

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Perspective approaches of 3D printed stuffs for personalized nutrition: A comprehensive review

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Artificial steak: A 3D printable hydrogel composed of egg albumen, pea protein, gellan gum, sodium alginate and rice mill by-products

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Internal structure design for improved shape fidelity and crispness of 3D printed pumpkin-based snacks after freeze-drying

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Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process

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Parameters affecting the printability of 3D-printed processed cheese

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Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing

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Comparison of 3D printed and molded carrots produced with gelatin, guar gum and xanthan gum

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Designing 3D printable food based on fruit and vegetable products—opportunities and challenges

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Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method

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Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

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Production of Fish Analogues from Plant Proteins: Potential Strategies, Challenges, and Outlook

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Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds

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Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

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Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs

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Gel & three-dimensional printing properties of sheep plasma protein-surimi induced by transglutaminase

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Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century

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3D Bioprinting of Cultured Meat: A Promising Avenue of Meat Production

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Investigation of 3D printing of toddler foods with special shape and function based on fenugreek gum and flaxseed protein

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

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Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges

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Three-Dimensional Printing Using a Maize Protein: Zein-Based Inks in Biomedical Applications

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Application of Computational Fluid Dynamics (CFD) Simulation for the Effective Design of Food 3D Printing (A Review)

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Accelerating the process development of innovative food products by prototyping through 3D printing technology

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Recent research and applications in lipid-based food and lipid-incorporated bioink for 3D printing

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3D printing: trends and approaches toward achieving long-term sustainability in the food industry

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Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat

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Recent insights on advancements and substantial transformations in food printing technology from 3 to 7D

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Academic Insights and Perspectives in 3D Printing: A Bibliometric Review

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Plant-Based Fish Analogs—A Review

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Gastronomy: An extended platform for customized nutrition

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Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review

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Muscle fibrous structural design of plant-based meat analogs: Advances and challenges in 3D printing technology

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3D printing of kappa-carrageenan emulsion gels

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POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW

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3D printed meat and the fundamental aspects affecting printability

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Applications of Three-Dimensional Printing in the Production of Cultured and Plant-Based Meat

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3 Boyutlu (3D) Yazıcı Teknolojisinde Et Ürünleri Üretimi

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3D printing based on meat materials: Challenges and opportunities

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