3D printing of milk-based product-Reference-Cited by-同舟云学术

3D printing of milk-based product

Published:2020 Issue:50 Volume:10 Page:29821-29828
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Lee Cheng Pau¹²³⁴⁵^ORCID,Karyappa Rahul⁵²³⁴⁶,Hashimoto Michinao¹²³⁴⁵^ORCID

Affiliation:

1. Pillar of Engineering Product Development

2. Singapore University of Technology and Design

3. Singapore 487372

4. Singapore

5. SUTD-MIT International Design Centre (IDC)

6. Digital Manufacturing and Design (DManD) Centre

Abstract

We developed a method to 3D-print milk-based inks at room temperature by changing the rheological properties. The method is based on direct ink writing (DIW) and permits multi-material printing of 3D edible structures.

Funder

Singapore University of Technology and Design

SUTD-MIT International Design Centre

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA05035K

Reference32 articles.

1. 3D printed milk protein food simulant: Improving the printing performance of milk protein concentration by incorporating whey protein isolate

2. Immersion precipitation 3D printing (ip3DP)

3. Direct 3D Printing of Shear-Thinning Hydrogels into Self-Healing Hydrogels

4. Gelatin-Based Hydrogels for Organ 3D Bioprinting

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