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      Effect of hybrid gelator systems of beeswax-carrageenan-xanthan on rheological properties and printability of litchi inks for 3D food printing

      Author(s): , , , , ,
      Publication date Created:
      Publication date (Print):
      Journal: Food Hydrocolloids
      Publisher: Elsevier BV

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          3D printing: Printing precision and application in food sector

          Zhenbin Liu, Min Zhang, Bhesh Bhandari … (2017)
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            Thermal conductivity enhancement on phase change materials for thermal energy storage: A review

            Shaofei Wu, Ting Yan, Zihan Kuai … (2019)
            Article 0 comments Cited 140 times – based on 0 reviews     Review now
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              Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

              Sangeeta Prakash, Bhesh Bhandari, Zhenbin Liu … (2019)
              Article 0 comments Cited 133 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Title: Food Hydrocolloids
                Abbreviated Title: Food Hydrocolloids
                Publisher: Elsevier BV
                ISSN (Print): 0268005X
                Publication date Created: April 2021
                Publication date (Print): April 2021
                Volume: 113
                Page: 106482
                Article
                DOI: 10.1016/j.foodhyd.2020.106482
                SO-VID: 4c15d5a6-f856-4a40-883f-3be74e4cd3a0
                Copyright © © 2021
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                https://www.elsevier.com/tdm/userlicense/1.0/

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