Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

Author:

Zhu Sicong,Stieger Markus A.,van der Goot Atze Jan,Schutyser Maarten A.I.

Funder

Top Sector Agri & Food

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference17 articles.

1. Low shear rheology of concentrated tomato products. Effect of particle size and time;Bayod,2007

2. 3d printing technologies applied for food design: Status and prospects;Godoi;Journal of Food Engineering,2016

3. Rheology and mechanical properties of fats. Structure-function analysis of edible fats;Gonzalez-gutierrez,2018

4. A comparative study between syringe-based and screw-based 3D food printers by computational simulation;Guo;Computers and Electronics in Agriculture,2019

5. A brief history of 3D printing;Horvath,2014

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