David McClements to Printing, Three-Dimensional
This is a "connection" page, showing publications David McClements has written about Printing, Three-Dimensional.
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0.919
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Li Z, Zhang L, Shan Y, Zhao Y, Dai L, Wang Y, Sun Q, McClements DJ, Cheng Y, Xu X. Fabrication of high internal phase emulsions (HIPEs) using pea protein isolate-hyaluronic acid-tannic acid complexes: Application of curcumin-loaded HIPEs as edible inks for 3D food printing. Food Chem. 2024 Dec 01; 460(Pt 1):140402.
Score: 0.229
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Liu W, Chen L, McClements DJ, Peng X, Jin Z. Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment. Crit Rev Food Sci Nutr. 2024; 64(25):8948-8962.
Score: 0.210
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Enfield RE, Pandya JK, Lu J, McClements DJ, Kinchla AJ. The future of 3D food printing: Opportunities for space applications. Crit Rev Food Sci Nutr. 2023; 63(29):10079-10092.
Score: 0.197
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Zhang JY, Pandya JK, McClements DJ, Lu J, Kinchla AJ. Advancements in 3D food printing: a comprehensive overview of properties and opportunities. Crit Rev Food Sci Nutr. 2022; 62(17):4752-4768.
Score: 0.180
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Qiu Y, McClements DJ, Chen J, Li C, Liu C, Dai T. Construction of 3D printed meat analogs from plant-based proteins: Improving the printing performance of soy protein- and gluten-based pastes facilitated by rice protein. Food Res Int. 2023 05; 167:112635.
Score: 0.052
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Chen Y, McClements DJ, Peng X, Chen L, Xu Z, Meng M, Zhou X, Zhao J, Jin Z. Starch as edible ink in 3D printing for food applications: a review. Crit Rev Food Sci Nutr. 2024; 64(2):456-471.
Score: 0.050