3D Printing of Okara Ink: The Effect of Particle Size on the Printability-Reference-Cited by-同舟云学术

3D Printing of Okara Ink: The Effect of Particle Size on the Printability

Published:2021-11-08 Issue:11 Volume:1 Page:2053-2061
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Lee Cheng Pau¹²^ORCID,Takahashi Masaki³,Arai Satoshi⁴,Lee Chi-Lik Ken⁵^ORCID,Hashimoto Michinao¹²^ORCID

Affiliation:

1. Pillar of Engineering Product Development, Singapore University of Technology and Design, 8 Somapah Road, Singapore 487372, Singapore

2. SUTD-MIT International Design Centre (IDC), Singapore University of Technology and Design, 8 Somapah Road, Singapore 487372, Singapore

3. Institute for Liberal Arts, Tokyo Institute of Technology, 2-12-1, Ookayama, Meguro-ku, Tokyo 152-8550, Japan

4. Nano Life Science Institute (WPI-NanoLSI), Kanazawa University, Kakuma-machi, Kanazawa 920-1192, Japan

5. Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore 637371, Singapore

Funder

Singapore University of Technology and Design

Ministry of Education - Singapore

International Design Centre, Singapore University of Technology and Design

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00236

Reference73 articles.

1. 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

2. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue

3. Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects

4. Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes

5. Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

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