Exploring the mechanism of variation in 3D printing shape stability and mechanical performance of starch/gelatin printed products during dehydration process

Food Research International 2026

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Authors: Yue Cheng, Wei Gao, Xuemin Kang, Bo Cui
DOI: 10.1016/j.foodres.2026.118657
Cited by: 1
References: 28

Fields of Study & Subjects

Additive Manufacturing and 3D Printing Technologies Nanomaterials and Printing Technologies 3D Printing in Biomedical Research

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
231
Pages
118657–118657
Publication date
10 February 2026
Language
EN