Rheological and mechanical properties of edible gel materials for 3D food printing technology

3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties...

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Bibliographic Details

Published in:	Heliyon Vol. 6; no. 12; p. e05859
Main Authors:	Rahman, Julkarnyne M. Habibur, Shiblee, MD Nahin Islam, Ahmed, Kumkum, Khosla, Ajit, Kawakami, Masaru, Furukawa, Hidemitsu
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01.12.2020 Elsevier
Subjects:	3D printing agar Amorphophallus Edible gel Food printing gels Mechanical properties Rheology viscoelasticity Edible gel Mechanical properties Food printing Rheology 3D printing
ISSN:	2405-8440, 2405-8440
Online Access:	Get full text
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