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3D printing of gels based on xanthan/konjac gums

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3D printing of gels based on xanthan/konjac gums

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García-Segovia, P.; García-Alcaraz, V.; Balasch Parisi, S.; Martínez-Monzó, J. (2020). 3D printing of gels based on xanthan/konjac gums. Innovative Food Science & Emerging Technologies. 64:1-9. https://doi.org/10.1016/j.ifset.2020.102343

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/167207

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Title: 3D printing of gels based on xanthan/konjac gums
Author: García-Segovia, Purificación García-Alcaraz, V. Balasch Parisi, Sebastià Martínez-Monzó, Javier
UPV Unit: Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Embargo end date: 2021-08-31
Abstract:
[EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing ...[+]
Subjects: 3D printing , Rheological properties , Extrusion , Konjac gum , Xanthan gum
Copyrigths: Embargado
Source:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2020.102343
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ifset.2020.102343
Type: Artículo

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