Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate

By Roknul S. M. Azam, Min Zhang, Bhesh Bhandari, Chao-hui Yang. Food Biophysics, 2018

158 citations recorded by the source corpus.

Subfields: Automotive Engineering, Biomaterials, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/26d8282ff9ca5231cdf76ab9f7d45c2a02755968

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. A. Gholamipour-Shirazi
4. C. K. Chua
5. T. Mills
6. I. Norton
7. Yi Zhang
8. Gladys Wong

In Biomaterials

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

In Biomedical Engineering

1. J. An
2. Siew Li Voon
3. A. Gholamipour-Shirazi
4. C. K. Chua
5. T. Mills
6. I. Norton
7. Yi Zhang
8. Gladys Wong

Citations in the corpus

• Designing hydrocolloid based food-ink formulations for extrusion 3D printing (2019, background): “Vancauwenberghe t al (Vancauwenberghe et al., 2017) and Azam et al (Azam, Zhang, Bhandari, & Yang, 2018) have identified and tan (where is phase angle) as the parameters that play the key role in material printability.”
• 3D food printing: a categorised review of inks and their development (2019, background): “Vitamin D-enriched orange concentrate with wheat starch and k-carrageenan gum (Azam et al. 2018);”