Valentine Barbara J. Rysenaer Data-verified

OverviewAI-generated summary

Valentine Barbara J. Rysenaer's research focuses on the development of novel food printing techniques. Her recent publication in 2022 explored an extrusion-based 3D food printing method for creating alginate-pectin particles. This work contributes to the field of food science and material engineering, investigating the application of advanced manufacturing processes to food production. Rysenaer collaborates with Ali Ubeyitogullari and Safoura Ahmadzadeh, both from the University of Arkansas at Fayetteville, with whom she has co-authored one publication each. Her scholarly output to date includes one publication, which has garnered 30 citations, and she holds an h-index of 1.

Metrics

• h-index: 1
• Publications: 1
• Citations: 35