Even though plant proteins are more plentiful and affordable than animal proteins in
comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are …

Recombined food gels for 3D printing are inherently complex systems consisting of multiple
components. The combination of basic food ingredients can improve the rheological …

Soy protein isolate (SPI)-based pastes are widely employed for 3D printing of food materials.
However, their rheological properties often do not meet the 3D printing requirements. To …

Insoluble dietary fiber (IDF) has been characterized to prevent chronic diseases and
improve gastrointestinal health, and it has been added to 3D printing plant-based meats …

Three-dimensional (3D) printing is a rapidly develo** additive manufacturing technique
consisting of the deposition of materials layer-by-layer to produce physical 3D structures …

Bigel inks were developed for high-precision 3D food printing using soy protein isolate (SPI)
hydrogel and beeswax oleogel. The ratio of hydrogel to oleogel played a crucial role in …

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 …

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

Plant-based fish analogues have been proposed as a sustainable solution to address the
inefficiencies and environmental challenges of traditional aquaculture. In this study …