Extrusion-based additive manufacturing (AM) has recently become widespread for the layer-
by-layer fabrication of three-dimensional prototypes and components even with highly …

Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Abstract 3D printing technology and its extension 4D printing technology have been
extensively developed since it was proposed and applied to many industries, including …

Abstract 3D food printing is an emerging technology with a potential to influence the food
manufacturing sector. Rheological properties of food inks are critical for their successful 3D …

Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that
allows rapid prototyping of objects with intricate architectures. This Review covers the recent …

3D printing aims at building a three-dimensional object from a computer-aided design
model. More recently,(4D)-printing has appeared; it adds to (3D)-printing, a transformation of …

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is
three-dimensional food printing (3DFP), an additive technique used to develop products …

Abstract 3D printing, also referred to as additive manufacturing, offers a wide range of new
processing possibilities to the food industry. This technology allows a layer by layer (bottom …

Abstract Three-dimensional (3D) printing is a new technique used to construct complex
geometric forms for personalized nutrition and customization. With good rheological and …

Abstract Three-dimensional (3D) food printing technology combines 3D printing and food
manufacturing. Rapidly increasing number of publications on various aspects of 3D food …