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Cited by in F6Publishing
For: Shanthamma S, Preethi R, Moses JA, Anandharamakrishnan C. 4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation. ACS Food Sci Technol 2021;1:669-79. [DOI: 10.1021/acsfoodscitech.0c00151] [Cited by in Crossref: 15] [Cited by in F6Publishing: 15] [Article Influence: 15.0] [Reference Citation Analysis]
Number Citing Articles
1 Navaf M, Sunooj KV, Aaliya B, Akhila PP, Sudheesh C, Mir SA, George J. 4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review. Applied Food Research 2022;2:100150. [DOI: 10.1016/j.afres.2022.100150] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
2 Mathur V, Agarwal P, Srinivasan V, Panwar A, Vasanthan KS. Facet of 4D printing in biomedicine. Journal of Materials Research 2022. [DOI: 10.1557/s43578-022-00779-9] [Reference Citation Analysis]
3 Cheng Y, Fu Y, Ma L, Yap PL, Losic D, Wang H, Zhang Y. Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing. Food Hydrocolloids 2022;132:107855. [DOI: 10.1016/j.foodhyd.2022.107855] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
4 Joharji L, Mishra RB, Alam F, Tytov S, Al-modaf F, El-atab N. 4D printing: A detailed review of materials, techniques, and applications. Microelectronic Engineering 2022;265:111874. [DOI: 10.1016/j.mee.2022.111874] [Reference Citation Analysis]
5 Khalid MY, Arif ZU, Noroozi R, Zolfagharian A, Bodaghi M. 4D printing of shape memory polymer composites: A review on fabrication techniques, applications, and future perspectives. Journal of Manufacturing Processes 2022;81:759-97. [DOI: 10.1016/j.jmapro.2022.07.035] [Cited by in Crossref: 3] [Cited by in F6Publishing: 10] [Article Influence: 3.0] [Reference Citation Analysis]
6 Nida S, Moses JA, Anandharamakrishnan C. Emerging applications of 5D/6D printing in the food industry. Journal of Agriculture and Food Research 2022. [DOI: 10.1016/j.jafr.2022.100392] [Reference Citation Analysis]
7 Cen S, Li Z, Guo Z, Li H, Shi J, Huang X, Zou X, Holmes M. 4D printing of a citrus pectin/β-CD Pickering emulsion: A study on temperature induced color transformation. Additive Manufacturing 2022;56:102925. [DOI: 10.1016/j.addma.2022.102925] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Subhasri D, Dutta S, Leena MM, Moses J, Anandharamakrishnan C. Gastronomy: An Extended Platform for Customized Nutrition. Future Foods 2022. [DOI: 10.1016/j.fufo.2022.100147] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
9 Aiso K, Kawakami M, Furukawa H. Expansion of food types via 3D food printing: artificial meat, super-care food, 4D food, and edible robots. Journal of The Japanese Society for Food Science and Technology 2022;69:149-53. [DOI: 10.3136/nskkk.69.149] [Reference Citation Analysis]
10 Ghazal AF, Zhang M, Mujumdar AS, Ghamry M. Progress in 4D/5D/6D printing of foods: applications and R&D opportunities. Crit Rev Food Sci Nutr 2022;:1-24. [PMID: 35225117 DOI: 10.1080/10408398.2022.2045896] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
11 Chen Y, Zhang M, Sun Y, Phuhongsung P. Improving 3D/4D printing characteristics of natural food gels by novel additives: A review. Food Hydrocolloids 2022;123:107160. [DOI: 10.1016/j.foodhyd.2021.107160] [Cited by in Crossref: 14] [Cited by in F6Publishing: 16] [Article Influence: 14.0] [Reference Citation Analysis]
12 Chen C, Zhang M, Mujumdar AS, Phuhongsung P. Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change. Food Res Int 2021;148:110630. [PMID: 34507774 DOI: 10.1016/j.foodres.2021.110630] [Cited by in Crossref: 5] [Cited by in F6Publishing: 6] [Article Influence: 5.0] [Reference Citation Analysis]
13 Theagarajan R, Nimbkar S, Moses JA, Anandharamakrishnan C. Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs. J Food Process Eng 2021;44. [DOI: 10.1111/jfpe.13772] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
14 Muthurajan M, Veeramani A, Rahul T, Gupta RK, Anukiruthika T, Moses JA, Anandharamakrishnan C. Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. Food Bioprocess Technol 2021;14:1817-34. [DOI: 10.1007/s11947-021-02675-2] [Cited by in Crossref: 6] [Cited by in F6Publishing: 10] [Article Influence: 6.0] [Reference Citation Analysis]