3D printing to modulate the texture of starch-based food
Y. Bugarin-Castillo, P. Rando, M. Clabaux, Gabrielle Moulin, Marco Ramaioli
Topics & Concepts
StarchBreakageMaterials scienceComposite materialTexture (cosmology)Compression (physics)Food productsFood scienceChemistryComputer scienceArtificial intelligenceImage (mathematics)Additive Manufacturing and 3D Printing TechnologiesMeat and Animal Product QualityMicroencapsulation and Drying Processes