Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus
Ahmed Fathy Ghazal, Min Zhang, Bhesh Bhandari, Huizhi Chen
Topics & Concepts
Food scienceFlavorChemistryVanillinTasteAromaStarchRed cabbageOlfactory and Sensory Function StudiesColor perception and designBiochemical Analysis and Sensing Techniques