Background With the increasing application of three-dimensional printing,(3D printing) in the
modern food processing industry, research in this area has made great progress. Recently …

Three-dimensional printing (3DP) technology gained significance in the fields of medicine,
engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the …

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 …

Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after
gelatinization and hardness after aging; this results in great challenge in swallowing if for …

Mimicking the textural properties of beef remains challenging for 3D-printable meat analogs,
owing to the limited extrusive force of 3D printers. We aimed to develop 3D-printable meat …

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high
demand for DP-oriented food. 3D printing is a promising novel technology for develo** …

The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including
benefits and impacts, underemphasized gastrophysical aspects, and limitations are …

Objective Cultured meat is considered to be a viable alternative to conventional flesh to
satisfy the increasing human demand for meat. However, current cultured meat products fail …

The feasibility study of making 3D printed dysphagia diet was undertaken. A mixture of corn
flour and buckwheat flour was used as the model cereal and chickpea protein isolate (CPI) …

This study mainly explored the influence of different induction modes such as NaCl and
Transglutaminase on the 3D printing characteristics of whey protein isolate emulsion gel …