Understanding the large deformation response of paste-like 3D food printing inks
Extrusion-based three-dimensional (3D) food printing is an emerging technique, relying crucially on the rheological behavior of the ink for success. This study aims to understand the rheological properties of the paste-like 3D food printing inks near the processing conditions. Experimental artifacts...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2025-05-01
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| Series: | Applied Rheology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/arh-2025-0042 |
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