Background A 3D printing technology is applied to digitally design and manufacture a 3D
object by using a laser or an inkjet device controlled by a computer. 3D printing has …

Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms
of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology …

Abstract 3D food printing had attracted wide attention for its multiple advantages such as
being able to customize food according to individual needs. In this study, plant-based edible …

This study investigates whether the rheological properties and printability of a casein (CAS)
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …

The effect of a high internal phase emulsion (HIPE) on three-dimensional-printed surimi gel
inks was studied. Increasing the concentration of collagen peptide decreased the particle …

Abstract 3D printing is a promising technology for food production, capable of producing and
develo** personalized food products. In recent years, research on the application of 3D …

The influence of ferulic acid (FA) on rice starch was investigated by incorporating it at
various concentrations (0, 2.5, 5, 7.5, and 10%, w/w, on dry starch basis) and subjecting the …

Dysphagia, a condition characterized by difficulty swallowing, has emerged as a threat to
health. Herein, we investigated the feasibility of preparing a novel 3D-printed dysphagia diet …

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

High internal type emulsion gels (HIPE gels) are usually a soft semi-solid material consisting
of tightly packed oil droplets stabilized by a layer of emulsifier. The semi-solid nature of HIPE …