Designing hydrocolloid based food-ink formulations for extrusion 3D printing

Research output: Contribution to journal › Article › peer-review

Standard

Designing hydrocolloid based food-ink formulations for extrusion 3D printing. / Gholamipour-Shirazi, Azarmidokht; Norton, Ian T.; Mills, Tom.

In: Food Hydrocolloids, Vol. 95, 10.2019, p. 161-167.

Research output: Contribution to journal › Article › peer-review

Harvard

Gholamipour-Shirazi, A, Norton, IT & Mills, T 2019, 'Designing hydrocolloid based food-ink formulations for extrusion 3D printing', Food Hydrocolloids, vol. 95, pp. 161-167. https://doi.org/10.1016/j.foodhyd.2019.04.011

APA

Gholamipour-Shirazi, A., Norton, I. T., & Mills, T. (2019). Designing hydrocolloid based food-ink formulations for extrusion 3D printing. Food Hydrocolloids, 95, 161-167. https://doi.org/10.1016/j.foodhyd.2019.04.011

Vancouver

Gholamipour-Shirazi A, Norton IT, Mills T. Designing hydrocolloid based food-ink formulations for extrusion 3D printing. Food Hydrocolloids. 2019 Oct;95:161-167. https://doi.org/10.1016/j.foodhyd.2019.04.011

Author

Gholamipour-Shirazi, Azarmidokht ; Norton, Ian T. ; Mills, Tom. / Designing hydrocolloid based food-ink formulations for extrusion 3D printing. In: Food Hydrocolloids. 2019 ; Vol. 95. pp. 161-167.

Bibtex

@article{ef554d21413b42e39eb2d3b95c65258e,
title = "Designing hydrocolloid based food-ink formulations for extrusion 3D printing",
abstract = "Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.",
keywords = "Cold extrusion, Food 3D printing, Phase angle, Relaxation exponent, Rheological characterization",
author = "Azarmidokht Gholamipour-Shirazi and Norton, {Ian T.} and Tom Mills",
year = "2019",
month = oct,
doi = "10.1016/j.foodhyd.2019.04.011",
language = "English",
volume = "95",
pages = "161--167",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Designing hydrocolloid based food-ink formulations for extrusion 3D printing

AU - Gholamipour-Shirazi, Azarmidokht

AU - Norton, Ian T.

AU - Mills, Tom

PY - 2019/10

Y1 - 2019/10

N2 - Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.

AB - Cold extrusion 3D food printing is an emerging technology which enables the manufacture of food in different shapes and structures and offers huge potential for personalised food products. This study investigates rheological properties and printability (shape fidelity) of food-grade hydrocolloid pastes. From this study, it was found that if the phase angle is in the range of 3°–15° and the relaxation exponent is in the range of 0.03–0.13 the paste material is printable, which means that it can support its own-weight if printed. As the demand for inks for 3D printing increases, rheological measurements can rapidly assist with the development of new ink feedstocks.

KW - Cold extrusion

KW - Food 3D printing

KW - Phase angle

KW - Relaxation exponent

KW - Rheological characterization

UR - http://www.scopus.com/inward/record.url?scp=85064758249&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2019.04.011

DO - 10.1016/j.foodhyd.2019.04.011

M3 - Article

VL - 95

SP - 161

EP - 167

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

ER -