3D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia-Friendly Applications.

Gautam AR, Benjakul S, Surasani VKR, Singh A

DOI: 10.1111/1750-3841.71049
Published: 2026 Apr
Container: Journal of food science
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71049,
  title = {3D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia-Friendly Applications.},
  author = {Gautam AR and Benjakul S and Surasani VKR and Singh A},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71049},
  url = {https://doi.org/10.1111/1750-3841.71049}
}

RIS

TY  - JOUR
TI  - 3D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia-Friendly Applications.
AU  - Gautam AR
AU  - Benjakul S
AU  - Surasani VKR
AU  - Singh A
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71049
UR  - https://doi.org/10.1111/1750-3841.71049
ER  -

APA

AR, G., S, B., VKR, S., & A, S. (2026). 3D Food Printing of Surimi Gels: Optimization of Printing Parameters and Textural Properties for Dysphagia-Friendly Applications.. Journal of food science. https://doi.org/10.1111/1750-3841.71049

Source records

pubmed · retrieved 2026-09-25T22:36:56.370Z
europe-pmc · retrieved 2026-09-25T22:36:56.378Z