ArticleGels (Basel, Switzerland)2023
Impact of Apricot Pulp Concentration on Cylindrical Gel 3D Printing.
Article in Gels (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
5 citing papers in PubMed.
- Print, Eat, Heal: Unravelling the Potential of Bioactives in 3D Food Technology.Foods (Basel, Switzerland) · 2026Review
- The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules.Molecules (Basel, Switzerland) · 2025Article
- Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing.Foods (Basel, Switzerland) · 2025Article
- Swelling, Protein Adsorption, and Biocompatibility of Pectin-Chitosan Hydrogels.Gels (Basel, Switzerland) · 2024Article
- Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products.Gels (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The process of 3D food printing is a rapidly growing field that involves the use of specialized 3D printers to produce food items with complex shapes and textures. This technology allows the creation of customized, nutritionally balanced meals on demand. The objective of this study was to evaluate the effect of apricot pulp content on printability. Additionally, the degradation of bioactive compounds of gels before and after printing was evaluated to analyze the effect of the process. For this proposal, physicochemical properties, extrudability, rheology, image analysis, Texture Profile Analysis (TPA), and bioactive compounds content were evaluated. The rheological parameters lead to higher mechanical strength and, thus, a decrease in elastic behavior before and after 3D printing as the pulp content increases. An increase in strength was observed when the pulp content increased; thus, sample gels with 70% apricot pulp were more rigid and presented better buildability (were more stable in their dimensions). On the other hand, a significant (
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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.