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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Vydané v:	Heliyon Ročník 6; číslo 12; s. e05859
Hlavní autori:	Rahman, Julkarnyne M. Habibur, Shiblee, MD Nahin Islam, Ahmed, Kumkum, Khosla, Ajit, Kawakami, Masaru, Furukawa, Hidemitsu
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	England Elsevier Ltd 01.12.2020 Elsevier
Predmet:	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
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