Publication Trends in 3D Bioprinting and 3D Food Printing. [PDF]
Int J Bioprint, 2020 Chua CK.
europepmc +3 more sources
Effect of amylose content in corn starch on the rheological properties, 3D printability, and in vitro digestive properties [PDF]
Food Chemistry: XHigh amylose corn starch (HACS) is a promising functional food ingredient, resisting digestion. Amylose content matters for starch gelatinization, gel formation, and 3D printing. It also links to the content of resistant starch (RS). Achieving optimal 3D
Ya’nan Wang +6 more
doaj +2 more sources
Research on the characteristics and application of food materials in food 3D printing
Shipin yu jixie, 2023 Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations ...
TONG Qiang +4 more
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Features of food design on a 3D printer. A review
Пищевые системы, 2022 3D printing technology attracts considerable attention due to its versatility and possibility of using in different industries such as the aerospace industry, electronics, architecture, medicine and food industry.
E. V. Ulrikh, V. V. Verkhoturov
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Food 3D Printing Technology and Application in Modern Food Industry：A Review
Shipin gongye ke-ji, 2022 As a new technology, 3D printing technology, which integrates digital software and processing equipment, can achieve customized, printable and batch production of object constructions.
Yan DAI +5 more
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Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
Foods, 2022 The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents.
Karolina Tesikova +5 more
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Dynamic simulation of 3D-printed foods
Future Foods, 2023 Simulation environments for 3D-printed structures are crucial to assess failure modes prior to printing. Multi-ingredient additive manufacturing (AM) of food is particularly susceptible to failure due to differences in ingredient viscoelasticity. Current simulation software handles objects in their final fabricated form.
Shir Goldfinger +2 more
openaire +3 more sources
TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING
Пищевые системы, 2022 This article reviews the currently existing schemes of 3D printers assigned for printing with edible components. The main types of extruders used for printing with food mixtures are considered in the article.
V. Y. Kornienko, M. Y. Minaev
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Recent Advances in Material Characterization and Process Parameter Optimization for 3D Food Printing [PDF]
Shipin Kexue3D printing as an emerging processing technology has been applied in food processing and shows great development potential. It produces products according to the predefined computer model through layer-by-layer deposition, which enables the personalized ...
LI Ximing, CHEN Jinyu, JI Zhirui, GUO Jiaqi, CHEN Jin, YI Xianji, WU Zijian
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Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach
Foods, 2022 Additive manufacturing, or 3D printing, has raised interest in many areas, such as the food industry. In food, 3D printing can be used to personalize nutrition and customize the sensorial characteristics of the final product.
Viridiana Tejada-Ortigoza +1 more
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