Abstract The three-dimensional (3D) printing and its extension four-dimensional (4D)
printing technique show great promise for advanced additive manufacturing of functional …

Abstract Three-dimensional (3D) printing is one of the world's top novel technologies in the
food industry due to the production of food in different conditions and places (restaurants …

Abstract 3D food printing is a digitally controlled process in which food materials are
deposited by the number of layers placed one above the other. The extrusion-based printers …

Abstract Three-dimensional (3D) printing, as an emerging digital production technology, has
recently been receiving increasing attention in food processing. It is important to understand …

The food industry is seriously considering 3D printing technology as demand for
personalized and customized food is rising. Printability is one of the critical parameters to …

This work investigated the effect of radio frequency air cold plasma (RFACP) pretreatment in
enhancing 3D printing performance of tapioca starch. The results of 3D printing showed that …

Background The present review examines the printing properties of different animal protein-
based food inks/materials used in the production of 3D printed constructs. The review …

This study investigates the effect of two protein emulsifiers (whey protein isolate-WPI and
sodium caseinate-NaCas) at two concentrations (0.5 & 1% w/w) on the rheology, gel …

Understanding the factors affecting the shape instability of 3D-printed foods when subjected
to thermal processing is vital to improve the practicability of 3D food printing. This study …

The feasibility was investigated of 4D printing of lotus root gel compounded with a pigment
that responds to pH change and alters colour. The pigment comprised of a combination of …