Artificial intelligence (AI) involves the development of algorithms and computational models
that enable machines to process and analyze large amounts of data, identify patterns and …

The global food systems face significant challenges driven by population growth, climate
change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to …

Starch‐based materials have viscoelasticity, viscous film‐forming, dough pseudoplasticity,
and rheological properties, which possess the structural characteristics (crystal structure …

Bigels possess special characteristics that make them optimal for 3D printing applications. In
this study, the 3D printability, rheological properties, and microstructure of bigel inks …

Plant protein technology is a core area of biotechnology to ease the problem of human
protein demand. Plant-based meat based on plant protein technology is a growing concern …

Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …

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 …

Food 3D printing targets special consumers, such as children, elderly individuals and
patients. For food 3D printing, soy protein isolate hydrogels are widely used but have …

Personalized foods with varying macronutrient compositions can be created by 3D food
printing to fulfill the dietary requirements of individual consumers. In this work, we aim to …

Novel food matrices (such as microalgae, plants, fungi, and microbial proteins) with high
protein content and biological value, good amino acid profile, and functionality have been …