Scientometrics and visualized analysis of 3D food printing: A boost to future food customized development
文献类型: 外文期刊
作者: Wang, Mingshuang 1 ; Bao, Yiwen 1 ; Li, Dongnan 1 ; Bian, Yuanyuan 1 ; Si, Xu 1 ; Gao, Ningxuan 1 ; Cheng, Zhen 1 ; Gui, Hailong 1 ; Dong, Wenjiang 2 ; Jiang, Hongzhou 3 ; Li, Bin 1 ;
作者机构: 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Liaoning, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Peoples R China
3.Anhui Ziyue Biotechnol Co Ltd, Wuhu 238300, Peoples R China
关键词: Scientometric analysis; Visualization; 3D food printing; Keywords co-occurrence analysis; Research hotspots; Emerging trends
期刊名称:FOOD BIOSCIENCE ( 影响因子:5.2; 五年影响因子:5.4 )
ISSN: 2212-4292
年卷期: 2024 年 58 卷
页码:
收录情况: SCI
摘要: There has been an exponential growth of research on three-dimensional food printing (3DFP) in recent years. In this study, scientometric and visual analyses were performed on scientific publications about 3DFP from January 1, 2014, to June 30, 2023, aiming to characterize the evolution, hotspots, and emerging trends in this research area. Using "3D food printing" as the topic search term, 517 studies from 1,509 authors at 441 institutions in 56 countries/regions were retrieved from the Web of Science Core Collection. Scientometric analysis was performed using VOSviewer in terms of annual publications, countries/regions, institutions, authors, journals, highly cited papers, and keywords. A co-occurrence analysis of 105 keywords with a frequency greater than three was conducted, resulting in five clusters. In conjunction with the analysis of highly cited papers and hot papers, "hydrogels," "high internal phase emulsion," "bigels," "dysphagic food," and "4D printing" were identified as the latest high-frequency keywords and research hotspots, indicating the emerging frontiers of 3DFP. The clustered keywords were further discussed to assist researchers in determining the topic scope and planning their research directions. This study revealed the current trends, global collaboration patterns, fundamental knowledge, research hotspots, and emerging frontiers in 3DFP.
- 相关文献
作者其他论文 更多>>
-
Non-targeted profiling of aldehydes and ketones in coffee beans via isotope labelling-assisted UHPLC-Q-Orbitrap-MS and effects of roasting
作者:Chen, Han;Liu, Meiyan;Li, Siyu;Ren, Dabing;Yi, Lunzhao;Dong, Wenjiang;Wang, Gang
关键词:Coffee bean; Roasting degree; Isotope labelling; Aldehyde-ketone profile; LC-MS
-
Sulfury/roasty fading indicators in roasted coffees: Their contribution and applicability in coffee freshness perception and prediction
作者:Zhou, Xiong;Gu, Yin;Ren, Dabing;Li, Siyu;Yi, Lunzhao;Zhou, Xiong;Yu, Xinxin;Dong, Wenjiang;Dong, Wenjiang;Diao, Yuhua;Zhang, Jiawen;Wang, Gang
关键词:Coffee; Accelerated storage; Sulfury/roasty aroma; Volatile compounds; Shelf life prediction model
-
Exploration of interaction mechanisms and functional properties of coffee flavonoids and β-casein via multispectroscopy and molecular dynamics simulation
作者:Zhang, Jiyue;Zhai, Xiaoyu;Yu, Xinxin;Hu, Rongsuo;Dong, Wenjiang;Zhang, Jiyue;Yu, Xinxin;Qiu, Minghua;Zhai, Xiaoyu;Dong, Wenjiang
关键词:Coffee flavonoids; beta-Casein; Interaction mechanism; Multispectroscopy; Molecular docking
-
Optimization process of coffee pulp wines combined with the artificial neural network and response surface methodology
作者:Hu, Rongsuo;Zhao, Liyan;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Zhao, Liyan
关键词:Coffee pulp wine; Process optimization; RSM; ANN-GA
-
Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction
作者:Pan, Xin;Bi, Shuang;Xu, Yingying;Cai, Yanpei;Lao, Fei;Wu, Jihong;Bi, Shuang;Ai, Jingya;Dong, Wenjiang
关键词:Muskmelon pectin; Volatile sulfur compounds; Maillard reaction; Pathway; Dicarbonyl compounds
-
The impact of extraction methods on the structural and physicochemical properties of polysaccharides from spent coffee grounds and their potential as food packaging co-ingredients
作者:Han, Qiuyu;Zhang, Suyun;Zhang, Yue;Fan, Xinlong;Li, Wei;Dong, Wenjiang;Wang, Xiaohui;Zhang, Yue
关键词:Spent coffee grounds; Polysaccharide extraction; Emulsification; Composite film; Spent coffee grounds; Polysaccharide extraction; Emulsification; Composite film
-
Evaluation of the effects of Saccharomyces cerevisiae fermentation on the non-volatile compounds in semi-dry coffee beans using widely targeted metabolomics analysis
作者:Yu, Xinxin;Huang, Mei;Hu, Rongsuo;Dong, Wenjiang;Fu, Xingfei;Huang, Mei
关键词:Coffee; Non-volatile compounds; Saccharomyces cerevisiae; Widely targeted metabolomics



