Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing
Food printing involving 2D, 3D, 4D and 5D printing methods has attracted extensive
attention owing to the growing living standards and higher consumer demand for innovative …
attention owing to the growing living standards and higher consumer demand for innovative …
Personalized nutrition with 3D-printed foods: A systematic review on the impact of different additives
Abstract Three-dimensional (3D) printing is one of the world's top novel technologies in the
food industry due to the production of food in different conditions and places (restaurants …
food industry due to the production of food in different conditions and places (restaurants …
3D printing to innovate biopolymer materials for demanding applications: A review
Biopolymers are widely available, low-/nontoxic, biodegradable, biocompatible, chemically
versatile, and inherently functional, making them highly potential for a broad range of …
versatile, and inherently functional, making them highly potential for a broad range of …
Application of proteins in edible inks for 3D food printing: A review
Y Wang, DJ McClements, C Bai, X Xu, Q Sun… - Trends in Food Science …, 2024 - Elsevier
Background Recently, 3D printing, also known as additive manufacturing (AM), has received
considerable attention in the food industry due to its potential for creating foods with …
considerable attention in the food industry due to its potential for creating foods with …
Birth of dairy 4.0: Opportunities and challenges in adoption of fourth industrial revolution technologies in the production of milk and its derivatives
Embracing innovation and emerging technologies is becoming increasingly important to
address the current global challenges facing many food industry sectors, including the dairy …
address the current global challenges facing many food industry sectors, including the dairy …
3D printing: Development of animal products and special foods
Background The present review examines the printing properties of different animal protein-
based food inks/materials used in the production of 3D printed constructs. The review …
based food inks/materials used in the production of 3D printed constructs. The review …
Study on high moisture extruded pea protein isolate based on acid-induced process: Physicochemical properties, conformational changes and fibrous structure …
The present study aims to gain a better understanding of the physicochemical properties
and quality attribute changes, and fibrous structure formation mechanisms of pea protein …
and quality attribute changes, and fibrous structure formation mechanisms of pea protein …
[HTML][HTML] Parameters affecting the printability of 3D-printed processed cheese
In considering three-dimensional (3D) printing of food materials, fundamental understanding
of the “printability” characteristics of different food materials is of vital importance to …
of the “printability” characteristics of different food materials is of vital importance to …
Correlating 3D printing performance with sol-gel transition based on thermo-responsive k-carrageenan affected by fructose
Y Zhu, W Di, M Song, B Chitrakar, Z Liu - Journal of Food Engineering, 2023 - Elsevier
Thermo-responsive food inks occupy an important part of 3D food printing materials. A great
challenge of their accurate 3D printing is to ensure sol-gel transition is adapted to 3D …
challenge of their accurate 3D printing is to ensure sol-gel transition is adapted to 3D …
Enhanced viability and improved in situ antibacterial activity of the probiotic LAB microencapsulated layer-by-layer in alginate beads coated with nisin
In the present study, a layer-by-layer technique was used to prepare alginate-nisin (Alg-N)
as coating layer to encapsulate a potential probiotic-protective lactic acid bacteria (LAB) …
as coating layer to encapsulate a potential probiotic-protective lactic acid bacteria (LAB) …