2025Scientific literature1 citations Open Access

Plant Based Ingredients in 3D Food Printing: A Sustainable Approach to Personalized Nutrition

Zawat Afnan, Umair Khalid, Zain Ali +1

Haya The Saudi Journal of Life Sciences

3d printed

Plant Based Ingredients to make edible inks for 3D food printing might help solve issues about food quality, food nutrition, and sustainability of food. We examine the molecular, functional, &...

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2025Scientific literature1 citationsDOI

Role of Nanotechnology for Better Food Preservation

Muhammad Nauman Khan, Barkat Ullah, Nasir Assad +7

Applications of nanotechnology

Research Library

Plant Based Ingredients in 3D Food Printing: A Sustainable Approach to Personalized Nutrition

Role of Nanotechnology for Better Food Preservation

Towards sustainable biointelligent food design: structuring potential of plant-based materials exemplified using apricot seed oil oleogels and bigels through 3D food printing

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Futuristic Trends in Agriculture Engineering &amp; Food Sciences Volume 3 Book 7

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Recent Technology in Cereal Science

Pathogenic complex and recovery of cereal agrocenoses in the Steppe of Ukraine

Cryoprotectors in food refrigeration technologies

FOOD STORAGE AND PRESERVATION: AN ESSENTIAL KEY IN FOOD ECONOMY

Introduction and Advances in HPP Equipment and Packaging Material

Polymeric composite sensors for food packaging applications

Curcumin‐Based Food Packaging Material

Microbial Adulterants in Food: Challenges to Overcome

Recent Developments in Thermal Processing of Foods

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CHARACTERISTICS OF REPRESENTATIVES OF THE GENUS FUSARIUM CAUSING CEREAL CROPS DISEASES

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Enzyme Assisted Food Processing

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Food Additives

Why Food Science?

Typology and quality preference of plant leaves used for food packaging in Benin

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Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 7