Material characterisation and process development for chocolate additive layer manufacturing

By Liang Hao, Stephen J. Mellor, O. Seaman, J. Henderson, N. Sewell, M. Sloan. 2010

208 citations recorded by the source corpus.

Subfields: Automotive Engineering, Food Science

View Paper: https://www.semanticscholar.org/paper/dde08c6a5fce8ff96715088a0dbcc81488037f07

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. S. Mellor
5. David Zhengwen Zhang
6. Yi Zhang
7. Liang Hao
8. Gladys Wong

Citations in the corpus

• 3D food printing: a categorised review of inks and their development (2019, methodology): “This was followed in 2010 by the design of the ChocALM prototype printer by a group at the University of Exeter (Hao et al. 2010), later developed and released commercially as the Choc Creator V1 under”
• MUTLI-MATERIAL FOOD PRINTING WITH COMPLEX INTERNAL STRUCTURE SUITABLE FOR CONVENTIONAL POST-PROCESSING (2010, background): “(5) While printing chocolate required that it be heated to retain its liquid state, the print process was the final step in preparation of edibles.”
• An Overview of 3D Printing Technologies for Food Fabrication (2015, unknown): “A few printing projects have been carried out (Cohen et al. 2009; Hao et al. 2010; Lipton et al. 2009).”