Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability-Reference-Cited by-同舟云学术

Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability

Published:2023-11 Issue: Volume:144 Page:108986
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fernandes Andrêssa Silva,Neves Bruna Vitória^ORCID,Mazzo Tatiana Martelli,Longo Elson,Jacob-Lopez Eduardo,Zepka Leila Queiroz,de Rosso Veridiana Vera^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference72 articles.

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3. 3D printing: Development of animal products and special foods;Bhat;Trends in Food Science and Technology,2021

4. Composite alginate and gelatin based bio-polymeric wafers containing silver sulfadiazine for wound healing;Boateng;International Journal of Biological Macromolecules,2015

5. Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications;Chen;Food Hydrocolloids,2023

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