Background A 3D printing technology is applied to digitally design and manufacture a 3D
object by using a laser or an inkjet device controlled by a computer. 3D printing has …

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

The exceptional network assembly of natural polysaccharides/proteins-based hydrogels
offers favorable biological characteristics and tunable physical properties making them ideal …

Starch is a natural, renewable, affordable, and easily available polymer used as gelling
agents, thickeners, binders, and potential raw materials in various food products. Due to …

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 …

Background The deleterious influences of thermal treatments on various foods' aspects, like
decomposing flavors and nutritional components, plus developing non-healthy compounds …

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

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

To tailor the properties and enhance the applicability of starch, various ways of starch
modification have been practiced. Among them, physical modification methods …