The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink

Low-temperature food printing technology is used in many fields, such as personalized nutrition, cooking art, food design and medical nutrition. By precisely controlling the deposition temperature of the ink, a food with a finer and more controllable structure can be produced. This paper investigate...

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Detalles Bibliográficos
Autores principales: Tong, Qiang, Meng, Yuxiang, Tong, Yao, Wang, Dequan, Dong, Xiuping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378533/
https://www.ncbi.nlm.nih.gov/pubmed/37509758
http://dx.doi.org/10.3390/foods12142666

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378533/
https://www.ncbi.nlm.nih.gov/pubmed/37509758
http://dx.doi.org/10.3390/foods12142666

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