Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink
Yi Zhang, Amelia Yilin Lee, Pojchanun Kanitthamniyom, Cheng Pau Lee, Aiwu Zhou, Jia An, Michinao Hashimoto, U-Xuan Tan, Chen Huei Leo, Gladys Wong, Chee Kai Chua, Aakanksha Pant
Topics & Concepts
Response surface methodologyFood scienceSyneresisXanthan gumRheologyBiochemical engineering3D printingProcess engineeringComputer scienceBiotechnologyMaterials scienceChemistryChromatographyBiologyComposite materialEngineeringInsect Utilization and EffectsAdditive Manufacturing and 3D Printing TechnologiesMeat and Animal Product Quality