Direct ink writing: a 3D printing technology for diverse materials
Additive manufacturing (AM) has gained significant attention due to its ability to drive
technological development as a sustainable, flexible, and customizable manufacturing …
technological development as a sustainable, flexible, and customizable manufacturing …
Improving 3D/4D printing characteristics of natural food gels by novel additives: A review
Y Chen, M Zhang, Y Sun, P Phuhongsung - Food Hydrocolloids, 2022 - Elsevier
Abstract 3D printing technology and its extension 4D printing technology have been
extensively developed since it was proposed and applied to many industries, including …
extensively developed since it was proposed and applied to many industries, including …
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
Soy protein isolate (SPI) emulsion gel inks with polysaccharides of guar gum (GG) or
xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated …
xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated …
Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation
X Xing, B Chitrakar, S Hati, S Xie, H Li, C Li, Z Liu… - Food …, 2022 - Elsevier
With the aging population trend, there is a great demand for dysphagia diet as the elderly
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …
suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed …
Current status in the utilization of biobased polymers for 3D printing process: a systematic review of the materials, processes, and challenges
M Shahbazi, H Jäger - ACS Applied Bio Materials, 2020 - ACS Publications
Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that
allows rapid prototyping of objects with intricate architectures. This Review covers the recent …
allows rapid prototyping of objects with intricate architectures. This Review covers the recent …
3D printed foods: A comprehensive review on technologies, nutritional value, safety, consumer attitude, regulatory framework, and economic and sustainability issues
A Baiano - Food Reviews International, 2022 - Taylor & Francis
Three-dimensional printing can be successfully applied in the food sector to fabricate 3D
foods with complex geometries, customized texture, and tailored nutritional contents. The …
foods with complex geometries, customized texture, and tailored nutritional contents. The …
Trends in functional food development with three-dimensional (3D) food printing technology: Prospects for value-added traditionally processed food products
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 …
three-dimensional food printing (3DFP), an additive technique used to develop products …
3D food printing: Main components selection by considering rheological properties
H Jiang, L Zheng, Y Zou, Z Tong, S Han… - Critical reviews in food …, 2019 - Taylor & Francis
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 …
processing possibilities to the food industry. This technology allows a layer by layer (bottom …
4D printing of products based on soy protein isolate via microwave heating for flavor development
P Phuhongsung, M Zhang, B Bhandari - Food Research International, 2020 - Elsevier
The aim of this study is to establish food 4D printing products with the property of automatic
flavor change by the post-printing application of microwave as an external thermal stimulus …
flavor change by the post-printing application of microwave as an external thermal stimulus …
Food texture design by 3D printing: A review
T Pereira, S Barroso, MM Gil - Foods, 2021 - mdpi.com
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 …
texture. The elderly and people with dysphagia are more likely to present malnourishment …