Guofeng Xia

Investigation of Extrusion Parameters Affecting 3D Print Performance of Wheat Flour and Citrus Pectin Dough

In this study, three-dimensional (3D) printed dough samples were prepared using wheat flour powder and citrus pectin. Dough formulations supplemented with 0.2 g, 0.5 g, and 0.7 g citrus pectin exhibited superior printing performance. The optimal values of compressive pressure, no...