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

Recent advances in 3D printing technology have provided a new avenue for food
manufacturing. However, one challenge in 3D printing food is the limited availability 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 …

An important factor in consumers' acceptability, beyond visual appearance and taste, is food
texture. The elderly and people with dysphagia are more likely to present malnourishment …

Dual encapsulation of β-carotene (CAT) by β-cyclodextrin (CCLD) and chitosan (CS) are
prepared via self-assembly process by special addition order and concentration. CCLD and …

The effects of material composition on the quality of 3D-printed food using wheat starch, flour
and whole meal were explored. Results showed that samples molded by wheat starch and …

Abstract Three-dimensional (3D) printing has attracted more attention in food industry
because of its potential advantages, including the ability to create customized products …

Abstract 3D food printing is revolutionizing the food manufacturing process and offers
unmatched levels of customization in terms of appearance and nutrition. Though flesh foods …

Background Additive manufacturing (AM) is an emerging technology that has been a subject
of interest in many areas, including agriculture and food science. AM technology can be …

This study investigated stimulation at different pH to alter color, texture, and flavor of soy
protein isolate, pumpkin, and beetroot mixture as 3D printed food product. Sensory …