Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

By Hyunwoo Kim, Hojae Bae, H. Park. 2017

215 citations recorded by the source corpus.

Subfields: Automotive Engineering, Biomaterials, Biomedical Engineering

View Paper: https://www.semanticscholar.org/paper/d8ec03f6e4370e7cc5d7d79b3cb8223027065910

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, background): “…of up to 15% (w/w) was proposed as the reference material to assign two letter grades for each food ink based on their handling properties during printing and dimensional stability after gelation, measured by their extrusion force and shear modulus respectively (Kim, Bae, and Park 2017).”