검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Effect of particle size on 3D printing performance of the food-ink system with cellular food materials Lee JH, Won DJ, Kim HW, Park HJ Journal of Food Engineering, 256, 1, 2019 |
| 2 |
3D printing of plant tissue for innovative food manufacturing: Encapsulation of alive plant cells into pectin based bio-ink Vancauwenberghe V, Mbong VBM, Vanstreels E, Verboven P, Lammertyn J, Nicolai B Journal of Food Engineering, 263, 454, 2019 |
| 3 |
Fused deposition modelling of sodium caseinate dispersions Schutyser MAI, Houlder S, de Wit M, Buijsse CAP, Alting AC Journal of Food Engineering, 220, 49, 2018 |
| 4 |
Model-based design and validation of food texture of 3D printed pectin-based food simulants Vancauwenberghe V, Delele MA, Vanbiervliet J, Aregawi W, Verboven P, Lammertyn J, Nicolai B Journal of Food Engineering, 231, 72, 2018 |
| 5 |
Optimization of piston type extrusion (PTE) techniques for 3D printed food Kim NP, Eo JS, Cho D Journal of Food Engineering, 235, 41, 2018 |