[2Jp01-11] 資源循環、嚥下、咀嚼機能、食品物性

3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Jp04] Structural Design for Strengthening Chewing Ability —Analysis of Masticatory Characteristics in Poisson’s Ratio-Structured Foods via 3D Food Printing—

*Shin-ichi Ishikawa¹, Fang Yang¹ (1. School of Food Industrial Sciences Miyagi University)

Keywords:

3D Food Printing,Poisson’s Ratio Structure,Chewing Function,Texture Design,Electromyography (EMG)