Influence of starch-based gels on 3D food printing: linking printability, texture, rheological properties, and sensory evaluation - Toniazzo, Taíse; Leverrier, Cassandre; Souza, Nathália Lisboa; Almeida, Giana; Tadini, Carmen Cecília; Guenard-Lampron, Valérie (Future Foods, 2025)