Page 237 - IJB-10-5

International Journal of Bioprinting Effect of ingredient flow speed

Consent for publication 11. Lee CP, Karyappa R, Hashimoto M. 3D printing of milk-
based product. RSC Adv. 2020;10(50):29821-29828.
Not applicable. doi: 10.1039/d0ra05035k

Availability of data 12. Zhang L, Lou Y, Schutyser MAI. 3D printing of cereal-
based food structures containing probiotics. Food Struct.
Data are available from the corresponding author upon 2018;18:14-22.
reasonable request. doi: 10.1016/j.foostr.2018.10.002
13. Leroy JL, Ruel M, Frongillo EA, et al. Measuring the food
References access dimension of food security: a critical review and
mapping of indicators. Food Nutr Bull. 2015;36(2):167-195.
1. Joshi SC, Sheikh AA. 3D printing in aerospace and its doi: 10.1177/0379572115587274
long-term sustainability. Virtual Phys Prototyp. 2015;10(4):
175-185. 14. Pant A, Leam PXN, Chua CK, et al. Valorisation of vegetable
doi: 10.1080/17452759.2015.1111519 food waste utilising three-dimensional food printing.
Virtual Phys Prototyp. 2022;18(1).
2. Gu Z, Fu J, Lin H, et al. Development of 3D bioprinting: doi: 10.1080/17452759.2022.2146593
from printing methods to biomedical applications. Asian J 15. Lee CP, Takahashi M, Arai S, et al. 3D printing of Okara Ink:
Pharm Sci. 2020;15(5):529-557. the effect of particle size on the printability. ACS Food Sci
doi: 10.1016/j.ajps.2019.11.003
Technol. 2021;1(11):2053-2061.
3. Lee J-Y, An J, Chua CK. Fundamentals and applications doi: 10.1021/acsfoodscitech.1c00236
of 3D printing for novel materials. Appl Mater Today. 16. Hussain S, Malakar S, Arora VK. Extrusion-based 3D food
2017;7:120-133. printing: technological approaches, material characteristics,
doi: 10.1016/j.apmt.2017.02.004 printing stability, and post-processing. Food Eng Rev.
4. Lee AY, An J, Chua CK. Two-way 4D printing: a review on 2022;14(1):100-119.
the reversibility of 3D-printed shape memory materials. doi: 10.1007/s12393-021-09293-w
Engineering 2017;3(5):663-674. 17. Voon SL, An J, Wong G, et al. 3D food printing: a categorised
doi: 10.1016/j.Eng.2017.05.014 review of inks and their development. Virtual Phys Prototyp.
5. Thangalakshmi S, Arora VK. Three-dimensional (3D) food 2019;14(3):203-218.
printing and its process parameters. In: Sandhu K, Singh S, doi: 10.1080/17452759.2019.1603508
(eds) Food Printing: 3D Printing in Food Industry. Singapore: 18. Chen X, Zhang M, Tang T. Microwave-induced rapid
Springer; 2022:35-45. shape change of 4D printed vegetable-based food. Foods.
doi: 10.1007/978-981-16-8121-9_3 2023;12(11):2158.
6. Pant A, Lee AY, Karyappa R, et al. 3D food printing of fresh doi: 10.3390/foods12112158
vegetables using food hydrocolloids for dysphagic patients. 19. Dick A, Bhandari B, Dong X, et al. Feasibility study of
Food Hydrocoll. 2021;114:106546-106546. hydrocolloid incorporated 3D printed pork as dysphagia
doi: 10.1016/J.FOODHYD.2020.106546 food. Food Hydrocoll. 2020;107:105940.
7. Tejada-Ortigoza V, Cuan-Urquizo E. Towards the doi: 10.1016/j.foodhyd.2020.105940
development of 3D-printed food: a rheological and 20. Lipton J, Arnold D, Nigl F, et al. Multi-material Food Printing
mechanical approach. Foods. 2022;11(9):1191. with Complex Internal Structure Suitable for Conventional
8. Severini C, Azzollini D, Albenzio M, et al. On printability, Post-processing. Austin, TX: University of Texas at Austin; 2010.
quality and nutritional properties of 3D printed cereal 21. Zhang Y, Lee AY, Pojchanun K, et al. Systematic engineering
based snacks enriched with edible insects. Food Res Int. approach for optimization of multi-component alternative
2018;106:666-676. protein-fortified 3D printing food Ink. Food Hydrocoll.
doi: 10.1016/j.foodres.2018.01.034 2022;131:107803.
9. Liu Z, Bhandari B, Prakash S, et al. Creation of internal doi: 10.1016/j.foodhyd.2022.107803
structure of mashed potato construct by 3D printing and its 22. Liang Y, Chitrakar B, Liu Z, et al. Preparation and
textural properties. Food Res Int. 2018;111:534-543. characterization of 3D-printed antibacterial hydrogel with
doi: 10.1016/j.foodres.2018.05.075 benzyl isothiocyanate. Int J Bioprint. 2023;9(2):671.
doi: 10.18063/ijb.v9i2.671
10. Guénard-Lampron V, Masson M, Leichtnam O, et al.
Impact of 3D printing and post-processing parameters on 23. Suntornnond R, Tan EYS, An J, et al. A mathematical
shape, texture and microstructure of carrot appetizer cake. model on the resolution of extrusion bioprinting for the
Innovative Food Sci Emerg Technol. 2021;72:102738. development of new bioinks. Materials. 2016;9(9):756.
doi: 10.1016/j.ifset.2021.102738 doi: 10.3390/ma9090756

Volume 10 Issue 5 (2024) 229 doi: 10.36922/ijb.2787