Aadi Venkatachalam

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1 Article

Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing
Venkatachalam, A., Balasubramaniam, A., Wilms, P. F. C., Zhang, L. & Schutyser, M. A. I., Sept 2023, In: Food Hydrocolloids. 142, 108760.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access

PrintYourFood: Decoupling composition and texture of personalised 3D printed food using experimental design and data-driven modelling
Venkatachalam, A., Schutyser, M., Zhang, L. & Wilms, P.
1/11/21 → …
Project: PhD

Aadi Venkatachalam, MSc

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Collaborations and top research areas from the last five years

Dive into details

Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing

PrintYourFood: Decoupling composition and texture of personalised 3D printed food using experimental design and data-driven modelling

Aadi Venkatachalam, MSc

Fingerprint

Collaborations and top research areas from the last five years

Research output

Impact of varying macronutrient composition on the printability of pea-based inks in extrusion-based 3D food printing

Projects

PrintYourFood: Decoupling composition and texture of personalised 3D printed food using experimental design and data-driven modelling