ArticleFoods (Basel, Switzerland)2022
Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed, 41 citations in OpenAlex.
- Formation of hydrophobic zein aerogels via supercritical carbon dioxide drying.Current research in food science · 2026Article
- 3D-printed soy protein and microalga films: A sustainable approach with antioxidant functionality.Current research in food science · 2026Article
- Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design.Comprehensive reviews in food science and food safety · 2025Review
- Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing.Food science & nutrition · 2025Article
- Article
- Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.Food science & nutrition · 2024Article
- Identification and Characterization of Novel Malto-Oligosaccharide-Forming Amylase AmyCf fromFoods (Basel, Switzerland) · 2023Article
- Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM.Foods (Basel, Switzerland) · 2023Article
- Review
- An extrusion-based 3D food printing approach for generating alginate-pectin particles.Current research in food science · 2023Article
- Physical and 3D Printing Properties of Arrowroot Starch Gels.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000-1200 Pa.s at a low shear rate (˂0.1 s
Indexed as
Identifiers
What OpenQuestion holds
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.