Litcius/Paper detail

Investigation of carrot/squid blends as edible inks for extrusion 3D printing: Effect of hydrocolloids incorporation

Eun Young Jeon, Yong Gi Chun, Bum‐Keun Kim

2023Journal of Food Engineering27 citationsDOI

Topics & Concepts

ExtrusionXanthan gumMaterials scienceSyneresis3D printingRaw materialRheologySquidChemical engineeringComposite materialFood scienceChemistryOrganic chemistryEcologyBiologyEngineeringAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchElectrospun Nanofibers in Biomedical Applications
Investigation of carrot/squid blends as edible inks for extrusion 3D printing: Effect of hydrocolloids incorporation | Litcius