| Consumer assessment of 3D-printed food shape, taste, and fidelity using chocolate and marzipan materials SC Scheele, C Hartmann, M Siegrist, M Binks, PF Egan 3D Printing and Additive Manufacturing 9 (6), 473, 2022 | 20 | 2022 |
| Printability and fidelity of protein-enriched 3D printed foods: A case study using cricket and pea protein powder S Chirico Scheele, MN Hoque, G Christopher, PF Egan International Design Engineering Technical Conferences and Computers and …, 2021 | 17 | 2021 |
| Design and manufacturing of 3D printed foods with user validation S Chirico Scheele, M Binks, PF Egan International Design Engineering Technical Conferences and Computers and …, 2020 | 16 | 2020 |
| Three‐Dimensional Printing in Food Manufacturing and Mechanics S Chirico Scheele, M Binks, PF Egan Materials Science and Engineering in Food Product Development, 303-319, 2023 | 1 | 2023 |
| Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin S Chirico Scheele, PF Egan International Design Engineering Technical Conferences and Computers and …, 2022 | 1 | 2022 |
| 3D Food Printing for Personalization: Design Space for Printability, Food Mechanics, and Consumer Ratings S Chirico Scheele | | 2023 |
| Effect of various types of additives on texture and shape stability of mashed potato and pumpkin S Chirico-Scheele, P Egan | | 2022 |
Paul EganTexas Tech University | Carnegie Mellon/ETH Zurich AlumnusVerified email at ttu.edu
