prof. dr. Flavio H. Marchesini
- ORCID iD
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0000-0002-7494-2506
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- Conference Paper
- open access
Advancing Mechanical Performance of 3D Printed Lattice Structures via Printing Optimization: A Doehlert Experimental Design Study
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- Conference Paper
- open access
Investigating the Influence of Rheological Parameters on Mechanical Performance of 3D printed Lattice Structures Using Doehlert Design
(2024) -
- Conference Paper
- open access
Exploring the interplay of rheological quantities and mechanical properties in 3D-printed lattice structures: A Doehlert Design approach
(2024) -
Monitoring solidification and storage stability of well-tempered chocolates obtained through various pre-crystallization techniques
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- Journal Article
- A1
- open access
The interplay between macromolecular structure, rheology, processing condition, and morphology for (linear) low density polyethylenes in film blowing
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Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa butter
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- Conference Paper
- C3
- open access
Rheology as bridging component : towards high-quality meat analogues
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- Conference Paper
- C3
- open access
Rheological assessment and design of protein-rich inks for the 3D printing of meat analogues
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- Conference Paper
- C3
- open access
Rheological requirements and printability of protein-based inks : towards high-quality 3D printed meat analogues
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- Conference Paper
- C3
- open access
The different schools of thought on Thixotropic Elasto-Visco-Plasticity and the shift towards complex time-evolving phenomena