Mr. Lee Cheng Pau
Education
PhD, Direct Ink writing, 3D Food Printing, Singapore University of Technology and Design (2022)
BEng, Engineering Product Development (Mechanical Engineering), Magna Cum Laude, Singapore University of Technology and Design (2016)
Research Interests
3D Printing
Direct Ink Writing
3D Food Printing
Rheology
Digital Fabrication
Awards
Best Poster Award
Jul 2020 , Fostering Industry Research Success Together (FIRST) Industry Workshop 2020
President's Graduate Fellowship
Sep 2018 , Singapore University of Technology and Design
Selected publications
Lee, C. P., Hoo, J. Y., & Hashimoto, M. (2021). Effect of Oil Content on the Printability of Coconut Cream. International journal of bioprinting, 7(2), 354. https://doi.org/10.18063/ijb.v7i2.354
Pant, A., Lee, A. Y., Karyappa, R., Lee, C. P., An, J., Hashimoto, M., ... & Zhang, Y. (2021). 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients. Food Hydrocolloids, 114, 106546.
Lee, C. P., Karyappa, R., & Hashimoto, M. (2020). 3D printing of milk-based product. RSC Advances, 10(50), 29821-29828.
Tan, J. J. Y., Lee, C. P., & Hashimoto, M. (2020). Preheating of gelatin improves its printability with transglutaminase in direct ink writing 3D printing. International Journal of Bioprinting, 6(4).
Lee, A. Y., Pant, A., Pojchanun, K., Lee, C. P., An, J., Hashimoto, M., Tan, U. X., Leo, C. H., Wong, G., Chua, C. K., & Zhang, Y. (2021). Three-Dimensional Printing of Food Foams Stabilized by Hydrocolloids for Hydration in Dysphagia. International journal of bioprinting, 7(4), 393. https://doi.org/10.18063/ijb.v7i4.393
For more publications, please visit:
https://scholar.google.com/citations?user=pImFj6sAAAAJ&hl=en
