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      3D Printing of Okara Ink: The Effect of Particle Size on the Printability

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          Most cited references71

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          Printing soft matter in three dimensions.

          Light- and ink-based three-dimensional (3D) printing methods allow the rapid design and fabrication of materials without the need for expensive tooling, dies or lithographic masks. They have led to an era of manufacturing in which computers can control the fabrication of soft matter that has tunable mechanical, electrical and other functional properties. The expanding range of printable materials, coupled with the ability to programmably control their composition and architecture across various length scales, is driving innovation in myriad applications. This is illustrated by examples of biologically inspired composites, shape-morphing systems, soft sensors and robotics that only additive manufacturing can produce.
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            3d printing technologies applied for food design: Status and prospects

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              Impact of rheological properties of mashed potatoes on 3D printing

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                Author and article information

                Contributors
                (View ORCID Profile)
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                Journal
                ACS Food Science & Technology
                ACS Food Sci. Technol.
                American Chemical Society (ACS)
                2692-1944
                2692-1944
                December 17 2021
                November 08 2021
                December 17 2021
                : 1
                : 11
                : 2053-2061
                Affiliations
                [1 ]Pillar of Engineering Product Development, Singapore University of Technology and Design, 8 Somapah Road, Singapore 487372, Singapore
                [2 ]SUTD-MIT International Design Centre (IDC), Singapore University of Technology and Design, 8 Somapah Road, Singapore 487372, Singapore
                [3 ]Institute for Liberal Arts, Tokyo Institute of Technology, 2-12-1, Ookayama, Meguro-ku, Tokyo 152-8550, Japan
                [4 ]Nano Life Science Institute (WPI-NanoLSI), Kanazawa University, Kakuma-machi, Kanazawa 920-1192, Japan
                [5 ]Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore 637371, Singapore
                Article
                10.1021/acsfoodscitech.1c00236
                e91db7f4-fe32-4c5c-a305-0ce70e973889
                © 2021

                https://doi.org/10.15223/policy-029

                https://doi.org/10.15223/policy-037

                https://doi.org/10.15223/policy-045

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