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Peer-reviewedCC BYFoods (Basel, Switzerland)

Rheological Properties and Structural Stability of Sodium Caseinate-Based Inks Reinforced with Pectin and κ-Carrageenan for 6-Axis Robotic 3D Printing

  • Emre Vay1
  • Veli Ozbolat1
  1. 1Department of Mechanical Engineering, Ceyhan Engineering Faculty, , 01950 Adana, Türkiye;
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Cite

BibTeXRIS
BibTeX
@article{vay2026rheological,
  title = {{Rheological Properties and Structural Stability of Sodium Caseinate-Based Inks Reinforced with Pectin and κ-Carrageenan for 6-Axis Robotic 3D Printing}},
  author = {Emre Vay and Veli Ozbolat},
  journal = {Foods (Basel, Switzerland)},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13704208},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Rheological Properties and Structural Stability of Sodium Caseinate-Based Inks Reinforced with Pectin and κ-Carrageenan for 6-Axis Robotic 3D Printing
AU  - Emre Vay
AU  - Veli Ozbolat
PY  - 2026
DA  - 2026/10/01
JO  - Foods (Basel, Switzerland)
UR  - https://europepmc.org/article/PMC/PMC13704208
SN  - 2304-8158
ER  -