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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

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Metadatos del ítem

Título: 3D printing of gels based on xanthan/konjac gums
Autor: García-Segovia, Purificación García-Alcaraz, V. Balasch Parisi, Sebastià Martínez-Monzó, Javier
Entidad UPV: 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
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: 3D printing , Rheological properties , Extrusion , Konjac gum , Xanthan gum
Derechos de uso: Reserva de todos los derechos
Fuente:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2020.102343
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.ifset.2020.102343
Tipo: Artículo

References

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