Abstract 3D printing technology has a wide range of application in the food industry. Current
research has focused on the improving printing accuracy and expanding the range of …

The field of 3D food printing is poised to revolutionize the gastronomic landscape by offering
precise and customized food creations. This short review explores the fundamental concepts …

Abstract β-cyclodextrin (β-CD) modified by chitosan (CS) via electrostatic interactions and
hydrogen bonds was used to fabricate high internal phase emulsions (HIPEs) for food 3D …

Background 3D printing technology, also known as additive manufacturing technology, has
the advantages of customization, digitization and personalization. At present, researchers …

Non-dairy whip topping is a typical food emulsion system that is popular among consumers.
In this study, a novel non-dairy whip topping without hydrogenated vegetable oil was …

Background With the increasing application of three-dimensional printing,(3D printing) in the
modern food processing industry, research in this area has made great progress. Recently …

High internal phase emulsions (HIPEs) are soft materials that can be designed to contain
nutrients and active agents. As a result, they are being explored for their potential …

The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental,
health, and ethical concerns, yet replicating the sensory attributes of animal meat remains …

The rheological properties of dough closely correlate to a dough's ability to be three-
dimensionally (3D) printed, but only weakly characterize its fermentation and baking …

This study investigated if whole wheat flour-based cookie dough's physical properties were
affected by mixing time (1 to 10 min). The cookie dough quality was assessed using texture …