Food printing involving 2D, 3D, 4D and 5D printing methods has attracted extensive
attention owing to the growing living standards and higher consumer demand for innovative …

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

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 …

Bigels possess special characteristics that make them optimal for 3D printing applications. In
this study, the 3D printability, rheological properties, and microstructure of bigel inks …

Gelatin (GE) modified by chitooligosaccharide (COS) through electrostatic interaction and
hydrogen bond was applied to stabilize food-grade high internal phase emulsions (HIPEs) …

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 …

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

In this work, the efficacy of additive manufacturing in revolutionizing the food industry is
explored as a contributor to achieving the sustainable development goals (SDG) set out by …

Biopolymers are widely available, low-/nontoxic, biodegradable, biocompatible, chemically
versatile, and inherently functional, making them highly potential for a broad range of …

The interest in 3D food printing has increased substantially over the years. One of the main
challenges in this field is how foods can be made printable. Often, biopolymers are added to …