Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters-Reference-Cited by-同舟云学术

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Published:2018-01 Issue: Volume:87 Page:67-76
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Yang Fanli,Zhang Min^ORCID,Bhandari Bhesh,Liu Yaping

Funder

China State Key Laboratory of Food Science and Technology Innovation Project

Jiangsu Province (China)“Collaborative Innovation Center for Food Safety and Quality Control”Industry Development Program, Jiangsu Province (China) Infrastructure Project

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. The rheology of dense colloidal pastes used in 3D-printing;Avery,2014

3. Additive manufacturing of boron carbide via continuous filament direct ink writing of aqueous ceramic suspensions;Costakis;Journal of the European Ceramic Society,2016

4. Recent advances in 3D printing of biomaterials;Chia;Journal of Biological Engineering,2015

5. formation of maize starch gels selectively regulated by the addition of hydrocolloids;Eidam;Starch - Stärke,1995

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