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REVOLUTIONIZING MASS FOOD PRODUCTION:THE POTENTIAL OF 3D FOOD PRINTING
Gelbert Jethro Sanyoto, Haniel Yudiar, Victoria Kristina Ananingsih and Probo Y Nugrahedi Journal of Nutrition College 14(1) 83 (2025) https://doi.org/10.14710/jnc.v14i1.46431
Design, development, and testing of 3D printed honeycomb for Apis cerana indica
Parvathy Nayana N., Ramachandra C.T., Maheshkumar G., S.N. Bhat and Dronachari Manvi Sustainable Materials and Technologies 43 e01220 (2025) https://doi.org/10.1016/j.susmat.2024.e01220
Advances in 3D food printing technology: innovation and applications in the food industry
P. Fathima Rinshana, Balakrishnan Murugesan, Yeon Ho Kim, Ramalakshmi Alaguthevar and Jong-Whan Rhim Food Science and Biotechnology 34(2) 403 (2025) https://doi.org/10.1007/s10068-024-01779-7
Towards the development of foods 3D printer: Trends and technologies for foods printing
Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety
Unlocking the potential of future version 3D food products with next generation microalgae blue protein integration: A review
Bhawna Bisht, J. P. Shabaaz Begum, Alexey A. Dmitriev, Anna Kurbatova, Narpinder Singh, Katsuyoshi Nishinari, Manisha Nanda, Sanjay Kumar, Mikhail S. Vlaskin and Vinod Kumar Trends in Food Science & Technology 147 104471 (2024) https://doi.org/10.1016/j.tifs.2024.104471
The Challenges of 3D Food Printing in Malaysian Manufacturing Firms: A Preliminary Study
2nd International Conference on Creative Multimedia 2022 (ICCM 2022)
Muhammad Asyraf Mhd Pauzi, Khong Chee Weng, Zainudin Bin Siran, et al. 2nd International Conference on Creative Multimedia 2022 (ICCM 2022) 294 (2023) https://doi.org/10.2991/978-2-494069-57-2_31
3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues
Advances and prospective applications of 3D food printing for health improvement and personalized nutrition
Anayansi Escalante‐Aburto, Grissel Trujillo‐de Santiago, Mario M. Álvarez and Cristina Chuck‐Hernández Comprehensive Reviews in Food Science and Food Safety 20(6) 5722 (2021) https://doi.org/10.1111/1541-4337.12849