Development of aqueous protein/polysaccharide mixture-based inks for 3D printing towards food applications
Chi Zhang, Changsheng Wang, Daniel Therriault, Marie-Claude Heuzey
Topics & Concepts
Scaffold3D printingAqueous solutionXanthan gumGelatinPolysaccharideFood science3d printedRheologyMaterials scienceChemical engineeringFood packagingChemistryInkwellChromatographyBiomedical engineeringComposite materialBiochemistryOrganic chemistryEngineeringMedicineAdditive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchSilk-based biomaterials and applications