Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research
Abstract
:1. Introduction
- What is the distribution of scientific journal articles about 3DFP by years for the last decade?
- What are the most relevant journals and authors in 3DFP research?
- What are the most productive countries in 3DFP research area?
- What are the primary research keywords for the last decade of 3DFP?
- What is the most important subject area involving 3DFP?
2. Materials and Methods
3. Results
- Question 1:
- Question 2:
- Question 3:
- Question 4:
- Question 5:
4. Discussion
5. Theoretical Implications
6. Practical Implications for Food Industry and Gastronomy
7. Conclusions and Future Direction
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Criteria | Details | Type |
---|---|---|
Title, Abstract, Keywords | Articles must include “3d food printing” in their title, abstract, or keywords. | Inclusion |
Publication Year | Articles must be published from 2014 to 2023. | Inclusion |
Subject Area | Limited to (SUBJAREA, “AGRI”) OR limited to (SUBJAREA, “CHEM”) OR limited to (SUBJAREA, “SOCI”) OR limited to (SUBJAREA, “HEAL”) OR limited to (SUBJAREA, “BUSI”) OR LIMIT-TO (SUBJAREA, “PSYC”) OR limited to (SUBJAREA, “COMP”) | Inclusion |
Document Type | Articles must be classified as “ar” (articles). | Inclusion |
Language | Articles must be written in English. | Inclusion |
Exact Keywords | Articles must have one or more of the following exact keywords: “3D Printing” OR “3-D Printing” OR “3D-printing” OR “Three Dimensional Printing” OR “3D Food Printing” OR “3d Food Printing” OR “Three-dimensional (3D) Printing” | Inclusion |
Exclusion Criteria | Articles not meeting any of the above inclusion criteria should be excluded. This includes those:—Not published between 2014–2023—Not within (SUBJAREA, “AGRI”) OR limited to (SUBJAREA, “CHEM”) OR limited to (SUBJAREA, “SOCI”) OR limited to (SUBJAREA, “HEAL”) OR limited to (SUBJAREA, “BUSI”) OR limited to (SUBJAREA, “PSYC”) OR limited to (SUBJAREA, “COMP”) —Not classified as articles—Not written in English—Lacking relevant exact keywords | Exclusion |
Journal | TP | TP ** | TC | Cite Score | The Most Cited Article | Times Cited | Publisher |
---|---|---|---|---|---|---|---|
Food Hydrocolloids | 3071 | 79 | 59,132 | 19.3 | Hydrocolloids at interfaces and the influence on the properties of dispersed systems DOI: https://doi.org/10.1016/S0268-005X(01)00120-5 (accessed on 9 July 2024) | 1576 | Elsevier |
Journal Of Food Engineering | 1247 | 76 | 14,682 | 11.8 | Techniques for extraction of bioactive compounds from plant materials: A review DOI: https://doi.org/10.1016/j.jfoodeng.2013.01.014 (accessed on 9 July 2024) | 1784 | Elsevier |
Food Research International | 3930 | 36 | 47,214 | 12.0 | Applications of spray-drying in microencapsulation of food ingredients: An overview DOI: https://doi.org/10.1016/j.foodres.2007.07.004 (accessed on 9 July 2024) | 1818 | Elsevier |
Innovative Food Science And Emerging Technologies | 921 | 28 | 10,185 | 11.1 | Review of antimicrobial food packaging DOI: https://doi.org/10.1016/S1466-8564(02)00012-7 (accessed on 9 July 2024) | 1352 | Elsevier |
Food Chemistry | 9620 | 26 | 143,517 | 14.9 | The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals DOI: https://doi.org/10.1016/S0308-8146(98)00102-2 (accessed on 9 July 2024) | 6470 | Elsevier |
Lwt | 6232 | 22 | 60,423 | 9.6 | Use of a free radical method to evaluate antioxidant activity DOI: https://doi.org/10.1016/S0023-6438(95)80008-5 (accessed on 9 July 2024) | 18,446 | Elsevier |
Foods | 9669 | 20 | 56,352 | 5.8 | Curcumin: A review of its effects on human health DOI: https://doi.org/10.3390/foods6100092 (accessed on 9 July 2024) | 1513 | Multidisciplinary Digital Publishing Institute (MDPI) |
Food And Bioprocess Technology | 689 | 15 | 6245 | 9.1 | Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications DOI: https://doi.org/10.1007/s11947-012-0797-6 (accessed on 9 July 2024) | 1384 | Springer Nature |
Carbohydrate Polymers | 5323 | 10 | 100,823 | 18.9 | Biofibres and biocomposites DOI: https://doi.org/10.1016/j.carbpol.2007.05.040 (accessed on 9 July 2024) | 1868 | Elsevier |
Polymers | 15,057 | 10 | 100,096 | 6.6 | Poly Lactic-co-Glycolic Acid (PLGA) as biodegradable controlled drug delivery carrier DOI: https://doi.org/10.3390/polym3031377 (accessed on 9 July 2024) | 3264 | Multidisciplinary Digital Publishing Institute (MDPI) |
Author | Year of 1st Publication | TP | h-Index | TC | Current Affiliation | Country | |
---|---|---|---|---|---|---|---|
1. | Zhang, M. | 1996 | 867 | 101 | 33,964 | Jiangnan University | China |
2. | Bhandari, B. | 1995 | 556 | 92 | 31,914 | The University of Queensland | Australia |
3. | Kim, H.W. | 2018 | 46 | 19 | 1163 | Korea University | South Korea |
4. | Park, H.J. | 1995 | 339 | 77 | 21,282 | Korea University | South Korea |
5. | Prakash, S. | 1995 | 176 | 42 | 6805 | The University of Queensland | Australia |
6. | Liu, Z. | 2017 | 84 | 23 | 2935 | Shaanxi University of Science and Technology | China |
7. | Anandharamakrishnan, C. | 2002 | 279 | 54 | 10,231 | Ministry of Science And Technology, | India |
8. | Moses, J.A. | 2014 | 218 | 38 | 5069 | National Institute of Food Technology | India |
9. | Derossi, A. | 2004 | 95 | 29 | 2916 | Università degli Studi di Foggia | Italy |
10. | Ma, L. | 2009 | 193 | 33 | 3491 | Southwest University | China |
11. | Severini, C. | 1995 | 112 | 29 | 3107 | Università degli Studi di Foggia | Italy |
12. | Wang, H. | 2016 | 85 | 25 | 2303 | Southwest University | China |
13. | Zhang, Y. | 2008 | 277 | 40 | 5298 | Southwest University | China |
14. | Dong, X. | 2007 | 245 | 35 | 3996 | Dalian Polytechnic University | China |
15. | Huang, Q. | 1996 | 402 | 72 | 17,447 | Department of Food Science, New Brunswick, | United States |
Rank | Country | Most Productive Academic Institution | TP |
---|---|---|---|
China | Xi’an Jiaotong University | 220 | |
Australia | University of Queensland | 62 | |
United States | Cornell University | 61 | |
South Korea | Yonsei University | 41 | |
United Kingdom | University of Warwick | 30 | |
India | Indian Institute of Food Processing Technology (IIFPT) | 27 | |
Canada | Simon Fraser University | 24 | |
Netherlands | Wageningen University | 22 | |
Italy | University of Foggia | 21 | |
Spain | Universitat Politècnica de Catalunya | 21 |
Keyword | Occurrences (Occ) | Total Link Strength (Tls) |
---|---|---|
3-d printing | 280 | 3530 |
3d printing | 335 | 3439 |
3d printers | 248 | 3061 |
3d-printing | 224 | 2854 |
three-dimensional printing | 140 | 2329 |
printing, three-dimensional | 100 | 1652 |
article | 73 | 1365 |
textures | 106 | 1326 |
rheology | 91 | 1218 |
proteins | 82 | 1167 |
rheological property | 80 | 1092 |
chemistry | 60 | 1087 |
3d food printing | 109 | 869 |
emulsification | 55 | 866 |
starch | 68 | 859 |
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Elshaer, I.A.; Azazz, A.M.S.; Zayed, M.A.; Ameen, F.A.; Fayyad, S.; Fouad, A.M.; Khalil, N.I.; Fathy, E.A. Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research. Information 2024, 15, 471. https://doi.org/10.3390/info15080471
Elshaer IA, Azazz AMS, Zayed MA, Ameen FA, Fayyad S, Fouad AM, Khalil NI, Fathy EA. Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research. Information. 2024; 15(8):471. https://doi.org/10.3390/info15080471
Chicago/Turabian StyleElshaer, Ibrahim A., Alaa M. S. Azazz, Mohamed A. Zayed, Faleh A. Ameen, Sameh Fayyad, Amr Mohamed Fouad, Noha Ibrahim Khalil, and Eslam Ahmed Fathy. 2024. "Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research" Information 15, no. 8: 471. https://doi.org/10.3390/info15080471
APA StyleElshaer, I. A., Azazz, A. M. S., Zayed, M. A., Ameen, F. A., Fayyad, S., Fouad, A. M., Khalil, N. I., & Fathy, E. A. (2024). Innovating Gastronomy through Information Technology: A Bibliometric Analysis of 3D Food Printing for Present and Future Research. Information, 15(8), 471. https://doi.org/10.3390/info15080471