Understanding the large deformation response of paste-like 3D food printing inks

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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Bibliographic Details
Main Authors: Bugday Yagmur, Alicke Alexandra, Anderson Patrick, van der Sman Ruud
Format: Article
Language:English
Published: De Gruyter 2025-05-01
Series:Applied Rheology
Subjects:
paste rheology
non-linear viscoelasticity
3d food-printing
constitutive modeling
Online Access:https://doi.org/10.1515/arh-2025-0042
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