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Relation between deformation and relaxation of hydrocolloids-starch based bio-inks and 3D printing accuracy

  • Published:2023-04 Issue: Volume:137 Page:108326
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Heckl Martin Philipp,Korber Miriam,Jekle Mario,Becker Thomas

Funder

Forschungskreis der Ernährungsindustrie e V

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Aggregation and network formation of aqueous methylcellulose and hydroxypropylmethylcellulose solutions;Bodvik;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2010

2. Wheat dough imitating artificial dough system based on hydrocolloids and glass beads;Brandner;Journal of Food Engineering,2018

3. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing;Chen;Journal of Food Engineering,2019

4. Hydrocolloid printing: A novel platform for customized food production;Cohen,2009

5. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?;Crockett;Journal of Food Science,2011
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