Articles citing this article

The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).

Cited article:

Utilization of industrial fruits and vegetables waste streams for the production of 3D printed and synbiotic foods

Laksmi S. Jayan and Khalid Mehmood Wani
Journal of Food Measurement and Characterization 19 (6) 3867 (2025)
https://doi.org/10.1007/s11694-025-03263-0

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

Recent advances in 3D printing properties of natural food gels: Application of innovative food additives

Ramesh Sharma, Pinku Chandra Nath, Tridip Kumar Hazarika, Amiya Ojha, Prakash Kumar Nayak and Kandi Sridhar
Food Chemistry 432 137196 (2024)
https://doi.org/10.1016/j.foodchem.2023.137196

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Masala Mudau and Oluwafemi Ayodeji Adebo
Journal of Food Process Engineering 47 (5) (2024)
https://doi.org/10.1111/jfpe.14621

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

Algal protein-based 3D-printed fish-analogs as a new approach for sustainable seafood

Samaa Alasibi, Meital Kazir, Álvaro Israel and Yoav D. Livney
Current Research in Food Science 9 100905 (2024)
https://doi.org/10.1016/j.crfs.2024.100905

An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations

Rishabh Thakur, B. K. Yadav and Neha Goyal
Food and Bioprocess Technology 16 (9) 1919 (2023)
https://doi.org/10.1007/s11947-023-03040-1

Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition

Huanqi Wu, Shangyuan Sang, Peifang Weng, Daodong Pan, Zufang Wu, Junsi Yang, Lingyi Liu, Mohamed A. Farag, Jianbo Xiao and Lianliang Liu
Comprehensive Reviews in Food Science and Food Safety 22 (6) 4217 (2023)
https://doi.org/10.1111/1541-4337.13217

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

Ilija Djekić, Branko Velebit, Branimir Pavlić, Predrag Putnik, Daniela Šojić Merkulov, Anica Bebek Markovinović and Danijela Bursać Kovačević
Food Engineering Reviews 15 (4) 577 (2023)
https://doi.org/10.1007/s12393-023-09354-2

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

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

Roji Waghmare, Deodatt Suryawanshi and Sneha Karadbhajne
Journal of Food Science and Technology 60 (5) 1447 (2023)
https://doi.org/10.1007/s13197-022-05386-4

Current and emerging applications of carrageenan in the food industry

Toshifumi Udo, Gopinath Mummaleti, Anand Mohan, Rakesh K. Singh and Fanbin Kong
Food Research International 173 113369 (2023)
https://doi.org/10.1016/j.foodres.2023.113369

3D Printing Technology : Food Tech Analysis

Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi and Yun-Sang Choi
Resources Science Research 4 (1) 1 (2022)
https://doi.org/10.52346/rsr.2022.4.1.1

3D Printed Foods: A Comprehensive Review on Technologies, Nutritional Value, Safety, Consumer Attitude, Regulatory Framework, and Economic and Sustainability Issues

Antonietta Baiano
Food Reviews International 38 (5) 986 (2022)
https://doi.org/10.1080/87559129.2020.1762091

Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi

Feifan Cao, Ruiyang Chen, Yang Li, et al.
LWT 164 113646 (2022)
https://doi.org/10.1016/j.lwt.2022.113646

GIDANIN ÖZELLEŞTİRİLMESİ VE DETAYLANDIRILMASINDA ÜÇ BOYUTLU (3D) YAZICININ KULLANIMI

Hilal MERAL and Aslihan DEMİRDÖVEN
Gıda 47 (1) 91 (2021)
https://doi.org/10.15237/gida.GD21112

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

Basic Research for Additive Manufacturing of Rubber

Welf-Guntram Drossel, Jörn Ihlemann, Ralf Landgraf, Erik Oelsch and Marek Schmidt
Polymers 12 (10) 2266 (2020)
https://doi.org/10.3390/polym12102266