Fig. 3
From: Radiofrequency and microwave 3D bioprinting of emulsion gel for dysphagia diets
Textural properties and water holding capacity of the emulsion gel prepared by CH, RF at 200 MHz, MW at 915 MHz, and MW at 2.45 GHz. (A) Hardness, (B) water-holding capacity, (C) adhesion, and (D) cohesiveness. Error bars indicated mean value ± standard deviation (n = 3).
