articleTop 1% cited
Impact of rheological properties of mashed potatoes on 3D printing
Journal of Food Engineering · 2017 · Vol. 220 · pp. 76–82
Zhenbin Liu(State Key Laboratory of Food Science and Technology)Min Zhang✉(Jiangnan University)Bhesh Bhandari(University of Queensland)Chaohui Yang
Additive Manufacturing and 3D Printing Technologies3D Printing in Biomedical ResearchNanocomposite Films for Food PackagingRheologyViscoelasticityComposite materialMaterials scienceShear thinningYield (engineering)ViscosityRheometryConsistency indexStarch
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References
Direct Ink Writing of Three‐Dimensional Ceramic Structures
Journal of the American Ceramic Society · 2006 · 799 citations
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Robocasting of structural ceramic parts with hydrogel inks
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