The interest in 3D food printing has increased substantially over the years. One of the main
challenges in this field is how foods can be made printable. Often, biopolymers are added to …

Highlights•Infill density and patterns are critical to control the texture of 3D-printed
food.•Spatial distributions of ingredients impact flavor perceptions in 3D-printed …

The feasibility of using apple and rose as raw materials for the preparation of 3D printed
dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2: 1, 1: 1, and …

With the intensified aging population, the demand for dysphagia diet is growing rapidly. The
food texture in a dysphagia diet needs to be adjusted to be easy-to-swallow. Thus, most food …

Three-dimensional food printing (3DFP) of multicomponent inks fortified with alternative
proteins can help drive consumers towards easier and greater acceptance of alternative …

Eating patterns, financial and time constraints, and food availability play a key role in the
wide variety of diets followed by young adults. As a result, many young consumers turn to …

Highlights•Improving lubricity of food is important for designing food for older adults.•Current
data on tribology of thickeners serve as a baseline for food design.•Lack of in vivo data from …

Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food
because it gives a series of unique textures, structures, and appearances to foods while …

This paper discusses a method to perform direct ink writing (DIW) 3D printing of okara─ a
soybean byproduct generated from the production of soy milk and bean curd─ without using …

Orange peel waste (OPW) is known to contain an abundant amount of polyphenols
compounds such as flavonoids, well-reported for their antioxidant and anti-inflammatory …