3D printing of okara ink: the effect of particle size on the printability

• المؤلفون الرئيسيون: Lee, Cheng Pau, Takahashi, Masaki, Arai, Satoshi, Lee, Ken Chi-Lik, Hashimoto, Michinao
• مؤلفون آخرون: School of Physical and Mathematical Sciences
• التنسيق: مقال
• اللغة: English
• منشور في: 2022
• الموضوعات: Science::Chemistry; 3D Food Printing; Direct Ink Writing
• الوصول للمادة أونلاين: https://hdl.handle.net/10356/162434
• المؤسسة: Nanyang Technological University

This paper discusses a method to perform direct ink writing (DIW) 3D printing of okara─a soybean byproduct generated from the production of soy milk and bean curd─without using rheology modifiers. Food additives are commonly added to food inks to modify the rheological properties to improve printabi...