Work

An Exploratory Study on Edible Conductive Materials Using Water and Oil-based Gels for Human-Food Interaction

Year: 2025

Type: conference-paper

Abstract: Figure 1: Overview of the Proposed Method.(Left) Conductive hydrogels and oleogels were formulated by incorporating conductive fillers.(Middle) By tuning the composition ratio of hydrogel and oleogel phases, we adjusted material properties such as texture and water/oil affinity.(Right) These bigels materials support integration into 3D food printing workflows for circuit embedding and adhere well to oil-rich foods due to their lipophilicity.

Source: ACM Symposium on User Interface Software and Technology (UIST)

DOI: 10.1145/3746058.3758423

Authors: Yamato Miyatake, Parinya Punpongsanon

Institution: Saitama University

Language: English

Topic: Nanomaterials and Printing Technologies

Subfield: Electrical and Electronic Engineering

Field: Engineering

Domain: Physical Sciences

Open Access status: bronze

Funders: Japan Society for the Promotion of Science, ACT-X

Award: Investigating on Data Embedding in Food using Digital Fabrication