Viability Study on the Use of Three Different Gels for 3D Food Printing

Three-dimensional food printing is one of the modern techniques for food customization. The difficulty of this technique lies in the formulation of new matrices. These new formulations must have good extrusion characteristics and, at the same time, maintain the structure once printed. These qualitie...

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Bibliographic Details
Published in:	Gels
Main Authors:	Adrián Matas, Carmen Molina-Montero, Marta Igual, Purificación García-Segovia, Javier Martínez-Monzó
Format:	Article
Language:	English
Published:	MDPI AG 2023-09-01
Subjects:	3D food printing (3DFP) rheological properties extrusion analysis image essay gels
Online Access:	https://www.mdpi.com/2310-2861/9/9/736

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