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Factors affecting 3D printing and post-processing capacity of cookie dough

  • Published:2020-05 Issue: Volume:61 Page:102316
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Pulatsu Ezgi,Su Jheng-Wun,Lin Jian,Lin Mengshi

Funder

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit;Chevallier;Journal of Agricultural and Food Chemistry,2000

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

3. Extrusion 3D printing of nutraceutical oral dosage forms formulated with monoglycerides oleogels and phytosterols mixtures;Cotabarren;Food Research International,2019

4. Effect of partially gelatinized corn starch on the rheological properties of wheat dough;Fu;LWT-Food Science and Technology,2016

5. 3d printing technologies applied for food design: Status and prospects;Godoi;Journal of Food Engineering,2016

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