Food Texture Design by 3D Printing: A Review [PDF]
Foods, 2021 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 due to visually and texturally unappealing food.
Tatiana Pereira +2 more
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Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake [PDF]
Foods, 2023 The contradiction between the growing demand from consumers for “nutrition & personalized” food and traditional industrialized food production has consistently been a problem in the elderly diet that researchers face and discuss.
Yisha Xie +7 more
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Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations [PDF]
Current Research in Food Science, 2023 3D food printing can customize food appearance, textures, and flavors to tailor to specific consumer needs. Current 3D food printing depends on trial-and-error optimization and experienced printer operators, which limits the adoption of the technology by
Yizhou Ma +4 more
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Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus [PDF]
Foods, 2022 Extrusion-based 3D food printing is one of the most common ways to manufacture complex shapes and personalized food. A wide variety of food raw materials have been documented in the last two decades for the fabrication of personalized food for various ...
Ziang Guo +7 more
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3D printing: Printing precision and application in food sector [PDF]
Trends in Food Science and Technology, 2017 Background: Three dimensional (3D) food printing is being widely investigated in food sector recent years due to its multiple advantages such as customized food designs, personalized nutrition, simplifying supply chain, and broadening of the available food material.
Zhenbin Liu +2 more
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Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications [PDF]
Food Technology and BiotechnologyThe 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition.
Rasheeda Meembidi +3 more
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Rheological and mechanical properties of edible gel materials for 3D food printing technology [PDF]
Heliyon, 2020 3D food printing sectors require comprehensive knowledge on viscoelastic and mechanical properties of diverse food materials in order to effectively utilize them in rapid and customized 3D production for supply and manufacturing chains.
Julkarnyne M. Habibur Rahman +5 more
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3D food printing: paving way towards novel foods [PDF]
Anais da Academia Brasileira de Ciências, 2020 3D food printing, a part of additive manufacturing technique is used to modify the process of the food manufacturing in terms of color, shape, flavor, texture and nutrition.
SOMYA SINGHAL +6 more
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Status of Food Additives in 3D Food Printing
Shipin gongye ke-ji, 2023 As a new technology in the field of food science, three-dimensional (3D) printing technology has tremendous development potential due to its rapid prototyping capabilities, suitability for complex structures, and customization.
Shasha ZHOU +6 more
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Applied Food Research, 2022 4D printing is an additive manufacturing technique and is an extension of 3D printing. 4D food printing is a newly developed area in 4D printing, and it is in the stage of infancy.
Muhammed Navaf +6 more
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