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1. Gong, J., Shitara, M., Serizawa, R., Makino, M., Kabir, M. H. and Furuakwa, H., 3D printing of gels and food, THERMEC' 2013, Las Vegas, Nevada, USA (2013). 

2. Hirashima, M., Researchfor favored texture of semi-solid foods I agar jelly with milk, Research Bulletin of Gifu City Women's College, 55 (2005), pp. 85-87 (in Japanese). 

3. 10.1299/jmmp.7.163 Muroi, H., Hidema, R., Gong, J. and Furukawa, H., Development of optical 3D gel printer for fabricating free-form soft & wet industrial materials and evaluation of printed double-network gels, Journal of Solid Mechanics and Materials Engineering Vol. 7 (2013), pp. 163-168. 

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4. 10.1117/12.2045082 Serizawa, R., Shitara, M., Gong, J., Makino, M., Kabir, M. H. and Furukawa, H., 3D jet printer of edible gels for food creation, Proceedings of SPIE Smart Structures and Materials Nondestructive Evaluation and Health Monitoring (2014), pp. 90580A-90580A-6. 

   

5. Tsuga, K., Real-time numeric evaluation of tongue function will improve dietary Quality of Life, The 1 st Integration Technologies Symposium of Semiconductor and Biotechnology Interdisciplinarity (2008) (in Japanese).