Work

Properties of 3D printed dough and optimization of printing parameters

Year: 2019

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2019.03.008

Authors: Yaowen Liu, Xue Liang, Ahmed Saeed, Weijie Lan, Wen Qin

Institutions: California Institute of Technology, California NanoSystems Institute, University of California, Los Angeles, Sichuan Agricultural University, Southwest Jiaotong University, Sécurité et Qualité des Produits d'Origine Végétale

Language: English

Topic: Additive Manufacturing and 3D Printing Technologies

Subfield: Industrial and Manufacturing Engineering

Field: Engineering

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Education Department of Sichuan Province

Awards: G1523959855, G153432881, G2278443483

OpenAlex ID: W2924998771

FWCI: 11.27

Cites: 38

Cited by: 160

Related to: 10