Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.

Burkard, Johannes; Kohler, Lucas; Berger, Tanja; Logean, Mitsuko; Mishra, Kim; Windhab, Erich J; Denkel, Christoph

Burkard, Johannes; Kohler, Lucas; Berger, Tanja; Logean, Mitsuko; Mishra, Kim; Windhab, Erich J; Denkel, Christoph.

Afiliación

Burkard J; Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland. johannes.burkard@hest.ethz.ch.
Kohler L; School of Agricultural, Forest and Food Sciences, Food Science and Management, Bern University of Applied Sciences, Zollikofen, Switzerland. johannes.burkard@hest.ethz.ch.
Berger T; Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Logean M; Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Mishra K; Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Windhab EJ; Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.
Denkel C; Insitute of Food, Nutrition and Health, ETH Zürich, Zürich, Switzerland.

NPJ Sci Food ; 7(1): 42, 2023 Aug 18.

Article en En | MEDLINE | ID: mdl-37596255

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: NPJ Sci Food Año: 2023 Tipo del documento: Article País de afiliación: Suiza Pais de publicación: Reino Unido

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