Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing

Literals

• bibo:eissn
  • 2304-8158
• vivo:identifier
  • 2025-6632
• dcterms:creator
  • Matas-Gil A.
• dcterms:contributor
  • Adrián Matas-Gil; Francisco de-la-Haba; Marta Igual; Purificación García-Segovia; Javier Martínez-Monzó
• ou:eid
  • 2-s2.0-105013150668
• bibo:doi
  • 10.3390/foods14152681
• fabio:hasPublicationYear
  • 2025
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Incorporation of Encapsulated Omega-3 in 3D-Printed Food Gels: A Study on Rheology, Extrusion, and Print Performance in Dual Ink Printing
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105013150668&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods14152681
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=105013150668&origin=inward
• bibo:volume
  • 14

Typed Literals

• dcterms:created
  • 2025-08-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 0 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • FRANCISCO RAFAEL DE LA HABA BORREGO