Impact of rheological properties of mashed potatoes on 3D printing

By Zhenbin Liu, M. Zhang, Bhesh Bhandari, Chao-hui Yang. 2018

470 citations recorded by the source corpus.

Subfields: Automotive Engineering, Biomaterials, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/9f2a54978f6365a0bcf28a8c66d603e87e96474f

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 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. 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): “…inks that have been studied: pastes based on semi-skimmed (SSMP) or skimmed (SMP) milk powder (Lille et al. 2018) and milk protein as shown in Figure 3 (Liu et al. 2018; Liu et al. 2019), as well as both processed (Le Tohic et al. 2018) and semihard model cheese (Kern, Weiss, and Hinrichs 2018).”