Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing
Sun Min Kim, Jung Hee Woo, Hyun Woo Kim, Hyun Jin Park
Topics & Concepts
RheologyFood scienceMaterials scienceExtrusionEmulsionMilk ChocolateChemistryComposite materialOrganic chemistryPickering emulsions and particle stabilizationMicroencapsulation and Drying ProcessesAdditive Manufacturing and 3D Printing Technologies