Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review [PDF]
Foods, 2022 Three-dimensional printing technology enables the personalization and on-demand production of edible products of individual specifications. Four-dimensional printing technology expands the application scope of 3D printing technology, which controllably ...
Xiuxiu Teng +3 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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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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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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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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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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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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A Comparative Study of Commercial 3D Printers for Food Fabrication Based on Printing Ink Gels [PDF]
GelsThe increasing awareness of dietary health among residents has pushed the development of the food industry towards the field of personalized, nutrition-balanced and specific foods to cater to the demands of special populations, including children, elders,
Ying Xu +6 more
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Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink [PDF]
HeliyonThe study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient.
Meiqi Fan +9 more
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Biology and Life Sciences Forum, 2022 Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions.
Carmen Molina-Montero +4 more
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