Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

By A. Derossi, R. Caporizzi, D. Azzollini, C. Severini. 2018

307 citations recorded by the source corpus.

Subfields: Automotive Engineering, Biomaterials, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/a7f4879b1beef1466038ff1cd99b1897888cbdb4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Automotive Engineering

1. J. An
2. Siew Li Voon
3. A. Gholamipour-Shirazi
4. C. K. Chua
5. T. Mills
6. I. Norton
7. Yi Zhang
8. Gladys Wong

In Biomaterials

1. Siew Li Voon
2. C. K. Chua
3. J. An
4. Yi Zhang
5. Gladys Wong

In Biomedical Engineering

1. J. An
2. Siew Li Voon
3. A. Gholamipour-Shirazi
4. C. K. Chua
5. T. Mills
6. I. Norton
7. Yi Zhang
8. Gladys Wong

Citations in the corpus

• Toward the design of functional foods and biobased products by 3D printing: A review (2018, methodology): “The same strategy was followed by Severini, 711 Azzolini, Albenzio & Derossi (2018b) with using edible insects as a new protein source.”
• 3D food printing: a categorised review of inks and their development (2019, background): “Additionally, a range of dairy products or derivatives have been used as ingredients in other food inks, such as milk and butter in dough (Kim et al. 2019), dried non-fat milk in fruit snacks (Derossi et al. 2018), and sodium caseinate in gels (Schutyser et al. 2018).”
• Designing hydrocolloid based food-ink formulations for extrusion 3D printing (2019, background): “By using low flow levels (Derossi et al., 2018) or narrow needles only the aqueous phase goes out of the syringe but not solid material.”