articleTop 1% cited
Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters
LWT · 2017 · Vol. 87 · pp. 67–76
Fanli Yang(Jiangnan University)Min Zhang✉(Jiangnan University)Bhesh Bhandari(The University of Queensland)Yaping Liu
Additive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchElectrospun Nanofibers in Biomedical ApplicationsNozzleExtrusionMaterials scienceRheology3D printingComposite materialMechanical engineeringEngineering drawingProcess engineeringEngineering
Citations
468
FWCI
21.72
field-weighted impact
References
47
Percentile
100%
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References
Rheology for the food industry
Journal of Food Engineering · 2004 · 518 citations
3d printing technologies applied for food design: Status and prospects
Journal of Food Engineering · 2016 · 894 citations
Rheological methods in food process engineering
Trends in Food Science & Technology · 1993 · 1,733 citations
Investigation on fish surimi gel as promising food material for 3D printing
Journal of Food Engineering · 2017 · 467 citations
Impact of rheological properties of mashed potatoes on 3D printing
Journal of Food Engineering · 2017 · 531 citations
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