Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation-Reference-Cited by-同舟云学术

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Assessing the dynamic extrusion-based 3D printing process for power-law fluid using numerical simulation

Published:2020-06 Issue: Volume:275 Page:109861
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Liu Qiannan,Zhang Nana,Wei Wensong,Hu Xiaojia,Tan Yaoyao,Yu Yongming,Deng Yamin,Bi Chao,Zhang Liang,Zhang Hong

Funder

Earmarked Fund for China Agriculture Research System

Special Fund for Agro-scientific Research in the Public Interest

Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences

Beijing Municipal Science and Technology Commission

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches;Alamri;Carbohydr. Polym.,2012

2. Rheological behavior of Peruvian carrot starch gels as affected by temperature and concentration;Albano;Food Hydrocolloids,2014

3. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006

4. Examination of the mixing ability of single and twin screw mixers using 2D finite element method simulation with particle tracking;Connelly;J. Food Eng.,2007

5. Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions;Costakis;J. Eur. Ceram. Soc.,2016

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