A 3D printer designed to make food one layer at a time using graphene and AI has been developed by a team of researchers at ...
In a review published in the KeAi journal Food Physics, a team of researchers in China studied the effects that extrusion process parameters have on the structural, functional, and physicochemical ...
The researchers investigated the liquid rope coiling effect (LRC). This is a phenomenon that occurs when a viscous liquid ...
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