Rheological and mechanical properties of edible gel materials for 3D food printing technology

Rheological and mechanical properties of edible gel materials for 3D food printing technology

3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains. In this work, we present mechanical and rheological properties...

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Bibliographic Details
Main Authors: Julkarnyne M. Habibur Rahman, MD Nahin Islam Shiblee, Kumkum Ahmed, Ajit Khosla, Masaru Kawakami, Hidemitsu Furukawa
Format: Article
Language:English
Published: Elsevier 2020-12-01
Series:Heliyon
Subjects:
3D printing
Rheology
Mechanical properties
Edible gel
Food printing
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020327018

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020327018

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