Investigation of Rheological and Flow Properties of Buckwheat Dough with and Without Xanthan and Guar Gums for Optimized 3D Food Printing Across Temperature Variations

Keyphrases

• 3D Food Printing 100%
• 3D Printing Applications 16%
• Additive Type 16%
• Apparent Viscosity 16%
• Barrel Temperature 16%
• Buckwheat 16%
• Buckwheat Dough 100%
• Capillary 16%
• Coefficient K 16%
• Complex Interactions 16%
• Computational Fluid Dynamics Simulation 33%
• Consistency Coefficient 16%
• Content Type 16%
• Dietary Needs 16%
• Dough 50%
• Essential Minerals 16%
• Extrusion 33%
• Extrusion Process 33%
• Fagopyrum Esculentum 16%
• Flow Behavior Index 16%
• Flow Properties 100%
• Gluten-free 33%
• Guar Gum 100%
• Gum Guar 50%
• High Pressure 16%
• High Shear Stress 16%
• Moderate Temperature 16%
• Non-Newtonian Shear 16%
• Nozzle 16%
• Nutrient-rich 16%
• Pressure Distribution 16%
• Protein Fibers 16%
• Rheological Properties 100%
• Rheometer 16%
• Shear Rate 33%
• Shear Rate Profiles 16%
• Shear Rate Viscosity 16%
• Shear Thinning 16%
• Shear under Pressure 16%
• Temperature Variation 100%
• Temperature Water 16%
• Viscosity 33%
• Viscosity Distribution 16%
• Water Additive 16%
• Water Content 33%
• Water Content Condition 16%
• Xanthan 16%
• Xanthan Gum 100%

INIS

• 3d printing 14%
• additives 14%
• applications 14%
• buckwheat 100%
• capillaries 14%
• computational fluid dynamics 28%
• crops 14%
• distribution 14%
• extrusion 57%
• fibers 14%
• food 100%
• foundations 14%
• gums 100%
• high pressure 14%
• interactions 14%
• investigations 100%
• levels 14%
• minerals 14%
• nozzles 14%
• nutrients 14%
• proteins 14%
• shear 71%
• simulation 42%
• variations 100%
• viscosity 57%
• water content 42%

Food Science

• 3D Food Printing 100%
• Apparent Viscosity 12%
• Barrel Temperature 12%
• Buckwheat 100%
• Consistency Coefficient 12%
• Essential Minerals 12%
• Gluten 25%
• Guar Gum 100%
• Xanthan 100%