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dc.contributor.author
de Salvo, María Itatí

dc.contributor.author
Cotabarren, Ivana María

dc.contributor.author
Palla, Camila Andrea

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Palla, Camila Andrea

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Valoppi, Fabio
dc.date.available
2024-05-09T20:37:32Z
dc.date.issued
2024
dc.identifier.citation
de Salvo, María Itatí; Cotabarren, Ivana María; Palla, Camila Andrea; Designing for the future: the intersection of 3D printing and oleogels; Springer; 2024; 289-312
dc.identifier.isbn
978-3-031-46830-8
dc.identifier.uri
http://hdl.handle.net/11336/234998
dc.description.abstract
This chapter explores the use of 3D printing technologies with oleogels and bigels–the combination of oleogels and hydrogels–as printing inks, considering they are lipid-based materials with excellent properties for the development of customized food products and the delivery of lipid-soluble active molecules. Firstly, the most suitable 3D printing techniques for these materials are described including a full description of the process variables and their impact on the quality of printed products. Then, the most notable findings derived from existing research contributions to date evaluating the performance of 3D printing of oleogels and bigels are presented. Furthermore, the rheological, mechanical, and printing tests that need to be performed on both printing inks and printed forms to assess the materials´ printability and the quality of the printed products are described in detail. Finally, the chapter discusses the challenges, future outlooks, and perspectives regarding the use of oleogels and bigels in 3D printing.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer

dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
3D PRINTING
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EXTRUSION
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OLEOGEL
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BIGEL
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PRINTING SETTING
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PRINTABILITY
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RHEOLOGICAL PROPERTIES
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MECHANICAL PROPERTIES
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SELF-SUPPORTING CAPACITY
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Alimentos y Bebidas

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Otras Ingenierías y Tecnologías

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INGENIERÍAS Y TECNOLOGÍAS

dc.title
Designing for the future: the intersection of 3D printing and oleogels
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2024-04-23T13:34:29Z
dc.journal.pagination
289-312
dc.journal.pais
Estados Unidos

dc.description.fil
Fil: de Salvo, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Cotabarren, Ivana María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Palla, Camila Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://link.springer.com/book/10.1007/978-3-031-46831-5
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/978-3-031-46831-5_12
dc.conicet.paginas
21
dc.source.titulo
Advances in oleogel development, characterization, and nutritional aspects
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