Rheological and physicochemical properties of Spirulina platensis residues-based inks for extrusion 3D food printing
Mengwei Wang, Xiangning Lu, Zheng Xing, Li Wei, Lijuan Wang, Yuemiao Qian, Mingyong Zeng
Topics & Concepts
Spirulina (dietary supplement)Food scienceRheologyPhycocyaninChemistryPolysaccharideExtrusionArthrospiraMaterials scienceCyanobacteriaOrganic chemistryBiologyBacteriaRaw materialComposite materialGenetics3D Printing in Biomedical ResearchAdditive Manufacturing and 3D Printing TechnologiesAlgal biology and biofuel production