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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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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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Foods, 2023 Three-dimensional printing is one of the most precise manufacturing technologies with a wide variety of applications. Three-dimensional food printing offers potential benefits for food production in terms of modifying texture, personalized nutrition, and
Wenxi Zhu +3 more
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Contactless reversible 4D-printing for 3D-to-3D shape morphing
, 2020 4D printing provides a means to create dynamic structures for self-actuating devices fabricated by additive manufacturing techniques. Most existing 4D printing processes are only capable of one-way shape morphing using a single mechanism for stimulation.
Jia An +9 more
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Rheological and mechanical properties of edible gel materials for 3D food printing technology
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 Printing of Textured Soft Hybrid Meat Analogues
Foods, 2022 Meat analogue is a food product mainly made of plant proteins. It is considered to be a sustainable food and has gained a lot of interest in recent years.
Tianxiao Wang +4 more
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Patient specific in situ 3D printing [PDF]
, 2017 In this chapter, we will focus on how 3D printer technology is transforming traditional medicine into a personalized approach, giving an overview of the technology advancement and its clinical applications.
Akilbekova, Dana +4 more
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3D printing based on meat materials: Challenges and opportunities
Current Research in Food Science, 2023 Three-dimensional (3D) printing, as an emerging technology, is driving great progress in the food industry. In the meat field, 3D printing is expected to replace the traditional food industry and solve the problems of raw material waste and food ...
Hualin Dong +3 more
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POSSIBILITIES OF ADDITIVE TECHNOLOGIES IN THE MEAT INDUSTRY. A REVIEW
Теория и практика переработки мяса, 2020 Three-dimensional printing (3D printing) is a rapidly developing market of digital technologies with a huge potential for food production, which gives an opportunity to create new food products with the improved nutritional value and sensory profile, and
Nataliya A. Gorbunova
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