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

• Main Authors: Lee, Cheng Pau, Takahashi, Masaki, Arai, Satoshi, Lee, Ken Chi-Lik, Hashimoto, Michinao
• 其他作者: School of Physical and Mathematical Sciences
• 格式: Article
• 語言: English
• 出版: 2022
• 主題: Science::Chemistry; 3D Food Printing; Direct Ink Writing
• 在線閱讀: https://hdl.handle.net/10356/162434
• 機構: 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...