ArticleFoods (Basel, Switzerland)2020
Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed, 70 citations in OpenAlex.
- Integrated Analytical Approach to Identify Whey Permeate Powder Caking: Revealing Internal Structure Using X-Ray Micro-Tomography.Molecules (Basel, Switzerland) · 2026Article
- Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks.Current research in food science · 2026Article
- Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing.Foods (Basel, Switzerland) · 2025Article
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM).Foods (Basel, Switzerland) · 2025Article
- Rye (Frontiers in nutrition · 2025Review
- Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.Foods (Basel, Switzerland) · 2023Article
- Article
- Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties.Foods (Basel, Switzerland) · 2023Review
- Application of Three-Dimensional Digital Photogrammetry to Quantify the Surface Roughness of Milk Powder.Foods (Basel, Switzerland) · 2023Article
- Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks.Foods (Basel, Switzerland) · 2022Article
- Assessing and Quantifying the Surface Texture of Milk Powder Using Image Processing.Foods (Basel, Switzerland) · 2022Article
- Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies.Foods (Basel, Switzerland) · 2021Article
- Techno-Economic Prospects and Desirability of 3D Food Printing: Perspectives of Industrial Experts, Researchers and Consumers.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.