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

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

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...

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Bibliographic Details
Main Authors: Lee, Cheng Pau, Takahashi, Masaki, Arai, Satoshi, Lee, Ken Chi-Lik, Hashimoto, Michinao
Other Authors: School of Physical and Mathematical Sciences
Format: Article
Language:English
Published: 2022
Subjects:
Science::Chemistry
3D Food Printing
Direct Ink Writing
Online Access:https://hdl.handle.net/10356/162434
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Institution: Nanyang Technological University
Language: English

Internet

https://hdl.handle.net/10356/162434

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