Effect of 3D printing on the structure and textural properties of processed cheese

By Camille Le Tohic, Jonathan J. O'Sullivan, K. P. Drapala, Valentin Chartrin, T. Chan, A. Morrison, Joseph P. Kerry, A. Kelly. 2018

262 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Automotive Engineering, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/06baf2be3041e1547f6b2e358bb6a22375d54f3c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Automotive Engineering

1. J. An
2. Siew Li Voon
3. C. K. Chua
4. Yi Zhang
5. Gladys Wong

In Biomedical Engineering

1. J. An
2. Siew Li Voon
3. C. K. Chua
4. Yi Zhang
5. Gladys Wong

Citations in the corpus

• 3D food printing: a categorised review of inks and their development (2019, methodology): “Furthermore, the melting and shearing in the printing process has been found to affect the texture of processed cheese, with the printed sample being significantly softer than its original counterpart due to the disruption of fat globules (Le Tohic et al. 2018).”