5,013
Views
118
CrossRef citations to date
0
Altmetric
Reviews

3D food printing: main components selection by considering rheological properties

, , , , &
Pages 2335-2347 | Received 22 Jun 2018, Accepted 17 Aug 2018, Published online: 04 Oct 2018

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (10)

Aakanksha Pant, Phoebe Xin Ni Leam, Chee Kai Chua & U-Xuan Tan. (2023) Valorisation of vegetable food waste utilising three-dimensional food printing. Virtual and Physical Prototyping 18:1.
Read now
Xueqing Li, Liuping Fan, Yuanfa Liu & Jinwei Li. (2023) New insights into food O/W emulsion gels: Strategies of reinforcing mechanical properties and outlook of being applied to food 3D printing. Critical Reviews in Food Science and Nutrition 63:11, pages 1564-1586.
Read now
Mingshuang Wang, Dongnan Li, Zhihuan Zang, Xiyun Sun, Hui Tan, Xu Si, Jinlong Tian, Wei Teng, Jiaxin Wang, Qi Liang, Yiwen Bao, Bin Li & Ruihai Liu. (2022) 3D food printing: Applications of plant-based materials in extrusion-based food printing. Critical Reviews in Food Science and Nutrition 62:26, pages 7184-7198.
Read now
Yuanhui Chen, David Julian McClements, Xinwen Peng, Long Chen, Zhenlin Xu, Man Meng, Xing Zhou, Jianwei Zhao & Zhengyu Jin. (2022) Starch as edible ink in 3D printing for food applications: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
Read now
John Y. Zhang, Janam K. Pandya, David Julian McClements, Jiakai Lu & Amanda J. Kinchla. (2022) Advancements in 3D food printing: a comprehensive overview of properties and opportunities. Critical Reviews in Food Science and Nutrition 62:17, pages 4752-4768.
Read now
Qiyong Jiang, Min Zhang & Arun S. Mujumdar. (2022) Novel evaluation technology for the demand characteristics of 3D food printing materials: a review. Critical Reviews in Food Science and Nutrition 62:17, pages 4669-4683.
Read now
Tao Ma, Xinna Hu, Shuyu Lu, Xiaojun Liao, Yi Song & Xiaosong Hu. (2022) Nanocellulose: a promising green treasure from food wastes to available food materials. Critical Reviews in Food Science and Nutrition 62:4, pages 989-1002.
Read now
Linlin Zhao, Min Zhang, Bimal Chitrakar & Benu Adhikari. (2021) Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures. Critical Reviews in Food Science and Nutrition 61:21, pages 3489-3503.
Read now
Chunning Luan, Min Zhang, Arun S. Mujumdar & Yaping Liu. (2021) Influence of pulse-spouted infrared freeze drying on nutrition, flavor, and application of horseradish. Drying Technology 39:9, pages 1165-1175.
Read now
Siew Li Voon, Jia An, Gladys Wong, Yi Zhang & Chee Kai Chua. (2019) 3D food printing: a categorised review of inks and their development. Virtual and Physical Prototyping 14:3, pages 203-218.
Read now

Articles from other publishers (108)

Ying Cui, Fan Yang, Chang-sheng Wang, Andreas Blennow, Changyong Li & Xingxun Liu. (2024) 3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels. Food Hydrocolloids 146, pages 109178.
Crossref
Ramesh Sharma, Pinku Chandra Nath, Tridip Kumar Hazarika, Amiya Ojha, Prakash Kumar Nayak & Kandi Sridhar. (2024) Recent advances in 3D printing properties of natural food gels: Application of innovative food additives. Food Chemistry 432, pages 137196.
Crossref
Yuanliang Zhong, Bo Wang, Weiqiao Lv, Guohua Li, Yinqiao Lv & Yuting Cheng. (2023) Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application. Innovative Food Science & Emerging Technologies, pages 103545.
Crossref
Alex Calton, Martina Lille & Nesli Sozer. (2023) 3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties. Food Research International 174, pages 113633.
Crossref
Stéphane Portanguen, Charlotte Dumoulin, Anne Duconseille, Maïa Meurillon, Jason Sicard, Laëtitia Théron, Christophe Chambon, Thierry Sayd, Pierre-Sylvain Mirade & Thierry Astruc. (2023) Impact of water content and bloom index on gelatin glycation. Food Hydrocolloids 145, pages 109096.
Crossref
Xinya Gu, Lujie Cui & Zong Meng. (2023) Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability. Food Chemistry 428, pages 136760.
Crossref
Mengzhu Wang, Shengquan Huang, Liuping Fan & Jinwei Li. (2023) All-natural gel-in-gel water-in-oil high internal phase emulsions featuring biphasic network stabilization and application of 3D printing. Colloids and Surfaces A: Physicochemical and Engineering Aspects 678, pages 132529.
Crossref
Ilija Djekić, Branko Velebit, Branimir Pavlić, Predrag Putnik, Daniela Šojić Merkulov, Anica Bebek Markovinović & Danijela Bursać Kovačević. (2023) Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century. Food Engineering Reviews 15:4, pages 577-608.
Crossref
Safoura Ahmadzadeh, Taylor Clary, Alex Rosales & Ali Ubeyitogullari. (2023) Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach. Food Science & Nutrition.
Crossref
Huanqi Wu, Shangyuan Sang, Peifang Weng, Daodong Pan, Zufang Wu, Junsi Yang, Lingyi Liu, Mohamed A. Farag, Jianbo Xiao & Lianliang Liu. (2023) Structural, rheological, and gelling characteristics of starch‐based materials in context to 3D food printing applications in precision nutrition. Comprehensive Reviews in Food Science and Food Safety 22:6, pages 4217-4241.
Crossref
Yu Liu, Zhifeng Tan, Xianbing Xu, Jiaqi Liu, Beiwei Zhu & Xiuping Dong. (2023) The formation of rice starch/casein complex by hydrothermal and stabilizing high internal phase emulsions with 3D printing property. Food Hydrocolloids 144, pages 108995.
Crossref
Andrêssa Silva Fernandes, Bruna Vitória Neves, Tatiana Martelli Mazzo, Elson Longo, Eduardo Jacob-Lopez, Leila Queiroz Zepka & Veridiana Vera de Rosso. (2023) Bigels as potential inks for extrusion-based 3d food printing: Effect of oleogel fraction on physical characterization and printability. Food Hydrocolloids 144, pages 108986.
Crossref
Mengzhu Wang, Jiaxiang Zhang, Liuping Fan & Jinwei Li. (2023) Fabrication of fat-reduced water-in-oil emulsion and the application in 3D printing. Food Research International 172, pages 113118.
Crossref
H. Zehtab Minooei & B. Kaffashi. (2023) Viscoelastic properties of thermosensitive gelatin/tragacanth hydrogel as novel ink suitable for additive manufacturing: Effect of various additives on system's viscoelastic characteristics and printability. Journal of Applied Polymer Science 140:34.
Crossref
Wenxi Zhu, Michèle M. Iskandar, Vahid Baeghbali & Stan Kubow. (2023) Three-Dimensional Printing of Foods: A Critical Review of the Present State in Healthcare Applications, and Potential Risks and Benefits. Foods 12:17, pages 3287.
Crossref
Muhammad Waseem, Asad Ullah Tahir & Yaqoob Majeed. (2023) Printing the future of food: The physics perspective on 3D food printing. Food Physics 1, pages 100003.
Crossref
Chi Zhang, Chang-Sheng Wang, Daniel Therriault & Marie-Claude Heuzey. (2023) Processing and properties of aqueous protein/polysaccharide mixture-based inks for additive manufacturing. Additive Manufacturing 78, pages 103844.
Crossref
Anna Rafaela Cavalcante Braga, Maria Cristiana Nunes & Anabela Raymundo. (2023) The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. Molecules 28:17, pages 6179.
Crossref
Danusa Silva da Costa, Lucely Nogueira dos Santos, Nelson Rosa Ferreira, Katiuchia Pereira Takeuchi & Alessandra Santos Lopes. (2023) Mairá-Potato (Casimirella sp.): Botanical, Food, Pharmacological, and Phytochemical Aspects. Molecules 28:16, pages 6069.
Crossref
Evgenia N. Nikolaou, Evangelia D. Karvela, Argyri Papadopoulou & Vaios T. Karathanos. (2023) The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies. Antioxidants 12:8, pages 1583.
Crossref
Xiaojiao Li, Hao Cheng & Li Liang. (2023) Recent progress in the fabrication of advanced emulsions with pea proteins and their application in the food industry. Journal of the American Oil Chemists' Society.
Crossref
Stefania Chirico Scheele, Martin Binks, Gordon Christopher, Farnaz Maleky & Paul F. Egan. (2023) Printability, texture, and sensory trade-offs for 3D printed potato with added proteins and lipids. Journal of Food Engineering 351, pages 111517.
Crossref
Guangxin Feng, Gaoshang Wang, Qing Li, Chuanwu Han, Dong Wei, Jian Guo, Zhili Wan, Jinmei Wang & Xiaoquan Yang. (2023) Depletion attraction driven formation of Spirulina emulsion gels for 3D printing. Food Hydrocolloids 141, pages 108691.
Crossref
Yinxuan Hu, Lirong Cheng, Sung Je Lee & Zhi Yang. (2023) Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing. Colloids and Surfaces A: Physicochemical and Engineering Aspects 671, pages 131622.
Crossref
Carmen Molina-Montero, Diana Vicente-Jurado, Marta Igual, Javier Martínez-Monzó & Purificación García-Segovia. (2023) Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products. Gels 9:7, pages 569.
Crossref
Yiyuan Zhu, Enbo Xu, Jun Yin, Weidong Xu & Donghong Liu. (2023) Visualization, modeling and analysis of salmon muscle structure: Based on micro-CT. Food Structure 37, pages 100325.
Crossref
Min Liu, Jin Chen, Lu Zheng, Yuyu Gao & Yingying Liu. (2023) Synthesis and characterization of stereolithography 3D printing fluorescent resin . Polymer Engineering & Science 63:7, pages 1961-1973.
Crossref
Jing Wang & Xin Zhang. (2023) The big food view and human health from the prospect of bio-manufacturing and future food. Frontiers in Nutrition 10.
Crossref
Zhixiu Guo, Zhujian Chen & Zong Meng. (2023) Bigels constructed from hybrid gelator systems: bulk phase-interface stability and 3D printing. Food & Function 14:11, pages 5078-5089.
Crossref
Zheming Wang, Xiliang Yu, Wenyu Zhao, Yue Wang, Shengjie Li, Chenxu Yu & Xiuping Dong. (2023) 3D printability of sturgeon paste as affected by colloid milling. Journal of Food Engineering 346, pages 111429.
Crossref
Saqib Gulzar, Joan Oñate Narciso, Pedro Elez-Martínez, Olga Martín-Belloso & Robert Soliva-Fortuny. (2023) Recent developments in the application of novel technologies for the modification of starch in light of 3D food printing. Current Opinion in Food Science, pages 101067.
Crossref
Chaoye Wang, Mengjie Ma, Yabo Wei, Yunfeng Zhao, Yongdong Lei & Jian Zhang. (2023) Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel. Foods 12:11, pages 2152.
Crossref
Gastón Bravo‐Arrepol, Plamen Dimitrov Katsarov, Bissera Asenova‐Pilicheva, Paolina Kancheva‐ Lukova, Danilo Escobar‐Avello, Hazel Peniche, Lorenzo García, Carlos Peniche‐Covas, Philippe Michaud, Cédric Delattre, Liliam Becheran‐Maron, Johanna Castaño, Maria Dolores Lopez, Oscar Valdes, Aleksandra Nesic & Gustavo Cabrera‐Barjas. 2023. Materials Science and Engineering in Food Product Development. Materials Science and Engineering in Food Product Development 161 209 .
Stefania Chirico Scheele, Martin Binks & Paul F. Egan. 2023. Materials Science and Engineering in Food Product Development. Materials Science and Engineering in Food Product Development 303 319 .
Shu Ma, Qianru Zhang, Qian Lin, Lin Pan, Xiuzhu Yu & Hao Jiang. (2023) Performance of 3D-printed samples based on starch treated by radio frequency energy. Innovative Food Science & Emerging Technologies 85, pages 103337.
Crossref
Amaresh Kadival, Manpreet Kour, Deepoo Meena & Jayeeta Mitra. (2022) Extrusion-Based 3D Food Printing: Printability Assessment and Improvement Techniques. Food and Bioprocess Technology 16:5, pages 987-1008.
Crossref
Seyed Mohammad Amin Ojagh, Majed Amini, Sierra Cranmer-Smith, Farzaneh Vahabzadeh, Mohammad Arjmand, Kam C. Tam, Orlando J. Rojas, Milad Kamkar & Theo G.M. van de Ven. (2023) Crystalline and Hairy Nanocelluloses for 3D Printed Hydrogels and Strongly Structured Cryogels. ACS Sustainable Chemistry & Engineering 11:14, pages 5674-5684.
Crossref
Liyuan Rong, Xianxiang Chen, Mingyue Shen, Jun Yang, Xin Qi, Yulin Li & Jianhua Xie. (2023) The application of 3D printing technology on starch-based product: A review. Trends in Food Science & Technology 134, pages 149-161.
Crossref
Amos Nussinovitch & Madoka Hirashima. 2023. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition 230 254 .
Zheng Jin, Yisha Xie, Zheming Wang, Yue Wang, Qinxiu Sun & Xiuping Dong. (2023) Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid. Foods 12:6, pages 1342.
Crossref
Maria Bercea. (2023) Rheology as a Tool for Fine-Tuning the Properties of Printable Bioinspired Gels. Molecules 28:6, pages 2766.
Crossref
Muhammed Shijas Vallikkadan, Logesh Dhanapal, Sayantani Dutta, S. K. Sivakamasundari, J. A. Moses & C. Anandharamakrishnan. (2023) Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges. Food Engineering Reviews.
Crossref
Kristina Radoš, Maja Benković, Nikolina Čukelj Mustač, Matea Habuš, Bojana Voučko, Tomislava Vukušić Pavičić, Duška Ćurić, Damir Ježek & Dubravka Novotni. (2023) Powder properties, rheology and 3D printing quality of gluten-free blends. Journal of Food Engineering 338, pages 111251.
Crossref
María Flórez, Patricia Cazón & Manuel Vázquez. (2023) Selected Biopolymers’ Processing and Their Applications: A Review. Polymers 15:3, pages 641.
Crossref
Yu Wang, Wei Cai, Li Li, Yane Gao & Kee-hung Lai. (2023) Recent Advances in the Processing and Manufacturing of Plant-Based Meat. Journal of Agricultural and Food Chemistry 71:3, pages 1276-1290.
Crossref
Alexander Nikolaevich MARTEKHA & Yuliya Evgenievna KAVERINA. (2023) Kinetic evaluation and optimization of the drying process of 3D printed pasta: key factors influence on the finished product quality. Food Science and Technology 43.
Crossref
Dongbei Shen, Min Zhang, Arun S. Mujumdar & Jingyuan Li. (2023) Advances and application of efficient physical fields in extrusion based 3D food printing technology. Trends in Food Science & Technology 131, pages 104-117.
Crossref
Zhujian Chen, Fengyuan Bian, Xiangyuan Cao, Zhangyu Shi & Zong Meng. (2023) Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications. Food Hydrocolloids 134, pages 108063.
Crossref
Hualin Dong, Peng Wang, Zongyun Yang & Xinglian Xu. (2023) 3D printing based on meat materials: Challenges and opportunities. Current Research in Food Science 6, pages 100423.
Crossref
Plachikkattu Parambil Akhila, Basheer Aaliya, Muhammed Navaf, Kundukulangara Pulissery Sudheer, Shabir Ahmad Mir & Kappat Valiyapeediyekkal Sunooj. 2023. Cereal-Based Food Products. Cereal-Based Food Products 313 341 .
Lucía Rodríguez-Parada, Laura Ramírez Becerra, Sergio de la Rosa, José Ramón Méndez-Salgueiro & Pedro F. Mayuet. 2023. Advances in Design Engineering III. Advances in Design Engineering III 139 150 .
Xiuxiu Teng, Chunli Li, Arun S. Mujumdar & Min Zhang. (2022) Progress in Extrusion-Based Food Printing Technology for Enhanced Printability and Printing Efficiency of Typical Personalized Foods: A Review. Foods 11:24, pages 4111.
Crossref
Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, Basheer Aaliya, Plachikkattu Parambil Akhila, Cherakkathodi Sudheesh, Shabir Ahmad Mir & Johnsy George. (2022) 4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review. Applied Food Research 2:2, pages 100150.
Crossref
Lei Feng, Jingnan Wu, Lei Cai, Ming Li, Zhuqing Dai, Dajing Li, Chunquan Liu & Min Zhang. (2022) Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel. Food Chemistry 393, pages 133422.
Crossref
V. Prithviraj, S. Thangalakshmi, Vinkel Kumar Arora & Zhenbin Liu. (2022) Characterization of rice flour and pastes with different sweeteners for extrusion‐based 3D food printing. Journal of Texture Studies 53:6, pages 895-907.
Crossref
Jie Yu, Xue-ying Wang, Dong Li, Li-jun Wang & Yong Wang. (2022) Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation. Food Hydrocolloids 131, pages 107824.
Crossref
Yi Zhang, Amelia Yilin Lee, Kanitthamniyom Pojchanun, Cheng Pau Lee, Aiwu Zhou, Jia An, Michinao Hashimoto, U-Xuan Tan, Chen Huei Leo, Gladys Wong, Chee Kai Chua & Aakanksha Pant. (2022) Systematic Engineering approach for optimization of multi-component alternative protein-fortified 3D printing food Ink. Food Hydrocolloids 131, pages 107803.
Crossref
Jianyou Zhang, Yan Li, Yanping Cai, Ishtiaq Ahmad, Anqiang Zhang, Yuting Ding, Yue Qiu, Gaopeng Zhang, Wei Tang & Fei Lyu. (2022) Hot extrusion 3D printing technologies based on starchy food: A review. Carbohydrate Polymers 294, pages 119763.
Crossref
Rubén Maldonado-Rosas, Viridiana Tejada-Ortigoza, Enrique Cuan-Urquizo, David Mendoza-Cachú, Mariana Morales-de la Peña, Juan Manuel Alvarado-Orozco & Osvaldo H. Campanella. (2022) Evaluation of rheology and printability of 3D printing nutritious food with complex formulations. Additive Manufacturing 58, pages 103030.
Crossref
Utkarsh Chadha, Aarye Abrol, Naman Paras Vora, Agastya Tiwari, S. Kirubaa Shanker & Senthil Kumaran Selvaraj. (2022) Performance evaluation of 3D printing technologies: a review, recent advances, current challenges, and future directions. Progress in Additive Manufacturing 7:5, pages 853-886.
Crossref
Fang Luo & Qin Yang. (2022) Clinical Application of Digital 3D Reconstruction and 3D Printing Technology in Endometrial Cancer (EC) Surgery. Computational and Mathematical Methods in Medicine 2022, pages 1-8.
Crossref
Yisha Xie, Xiliang Yu, Yue Wang, Chenxu Yu, Sangeeta Prakash, Beiwei Zhu & Xiuping Dong. (2022) Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel. Journal of Food Engineering 327, pages 111053.
Crossref
Runkang Qiu, Kai Wang, Han Tian, Xuwei Liu, Guang Liu, Zhuoyan Hu & Lei Zhao. (2022) Analysis on the printability and rheological characteristics of bigel inks: Potential in 3D food printing. Food Hydrocolloids 129, pages 107675.
Crossref
Александр Николаевич Мартеха & Юлия Евгеньевна Каверина. (2022) Кинетическая оценка и оптимизация процесса сушки 3D-печатных макаронных изделий. Хранение и переработка сельхозсырья:2.
Crossref
Debora Pereira, Arianna Bozzato, Paolo Dario & Gastone Ciuti. (2022) Towards Foodservice Robotics: A Taxonomy of Actions of Foodservice Workers and a Critical Review of Supportive Technology. IEEE Transactions on Automation Science and Engineering 19:3, pages 1820-1858.
Crossref
Jyoti Singh, Jaspreet Kaur, Prasad Rasane & Sawinder Kaur. (2022) 3D printed foods-carbs from the lab for better health. Current Opinion in Clinical Nutrition & Metabolic Care 25:4, pages 271-276.
Crossref
Mingfang Peng, Zhipeng Gao, Yanfang Liao, Jiajing Guo & Yang Shan. (2022) Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials. Foods 11:13, pages 1894.
Crossref
Yi Shi, Lanlan Tu, Chengzhi Yuan, Jinhong Wu, Xianghong Li, Shaoyun Wang, Huiyun Chen & Xu Chen. (2022) Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimi. Journal of Food Science 87:6, pages 2692-2706.
Crossref
C. Anandharamakrishnan, Jeyan A. Moses & T. Anukiruthika. 2022. 3D Printing of Foods. 3D Printing of Foods 221 246 .
C. Anandharamakrishnan, Jeyan A. Moses & T. Anukiruthika. 2022. 3D Printing of Foods. 3D Printing of Foods 138 189 .
Viridiana Tejada-Ortigoza & Enrique Cuan-Urquizo. (2022) Towards the Development of 3D-Printed Food: A Rheological and Mechanical Approach. Foods 11:9, pages 1191.
Crossref
Adedoyin O. Agunbiade, Lijun Song, Olufemi J. Agunbiade, Chigozie E. Ofoedu, James S. Chacha, Haile T. Duguma, Sayed Mahdi Hossaini, Waheed A. Rasaq, Ivan Shorstkii, Chijioke M. Osuji, Clifford I. Owuamanam, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska & Raquel P. F. Guine. (2022) Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review . Journal of Food Process Engineering 45:4.
Crossref
Tianxiao Wang, Lovedeep Kaur, Yasufumi Furuhata, Hiroaki Aoyama & Jaspreet Singh. (2022) 3D Printing of Textured Soft Hybrid Meat Analogues. Foods 11:3, pages 478.
Crossref
Zhenxing Shi, Christophe Blecker, Aurore Richel, Zuchen Wei, Jingwang Chen, Guixing Ren, Dongqin Guo, Yang Yao & Eric Haubruge. (2022) Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers. LWT 155, pages 112906.
Crossref
Sun Min Kim, Jung Hee Woo, Hyun Woo Kim & Hyun Jin Park. (2022) Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing. Journal of Food Engineering 314, pages 110785.
Crossref
Luyao Zheng, Aiqing Ren, Rui Liu, Yanan Xing, Xiuzhu Yu & Hao Jiang. (2022) Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel. Food Hydrocolloids 123, pages 107197.
Crossref
Yangyang Chen, Min Zhang, Yanan Sun & Pattarapon Phuhongsung. (2022) Improving 3D/4D printing characteristics of natural food gels by novel additives: A review. Food Hydrocolloids 123, pages 107160.
Crossref
Kenji C.L. Ling, Andrew Z.H. Yee, Chen Huei Leo & Chee Kai Chua. (2022) Understanding 3D food printing technology: An affordance approach. Materials Today: Proceedings 70, pages 622-626.
Crossref
Bianca Chieregato Maniglia, Ahmed Raouf Fahmy, Mario Jekle, Patricia Le-Bail & Alain Le-Bail. 2022. Food Printing: 3D Printing in Food Industry. Food Printing: 3D Printing in Food Industry 101 140 .
Cheng Pau Lee, Masaki Takahashi, Satoshi Arai, Chi-Lik Ken Lee & Michinao Hashimoto. (2021) 3D Printing of Okara Ink: The Effect of Particle Size on the Printability . ACS Food Science & Technology 1:11, pages 2053-2061.
Crossref
Zuhaib F. Bhat, James D. Morton, Sunil Kumar, Hina F. Bhat, Rana Muhammad Aadil & Alaa El-Din A. Bekhit. (2021) 3D printing: Development of animal products and special foods. Trends in Food Science & Technology 118, pages 87-105.
Crossref
Laurena Masbernat, Sophie Berland, Cassandre Leverrier, Gabrielle Moulin, Camille Michon & Giana Almeida. (2021) Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material. Journal of Food Engineering 310, pages 110696.
Crossref
Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses & C. Anandharamakrishnan. (2021) Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies. Future Foods 4, pages 100036.
Crossref
Anayansi Escalante‐Aburto, Grissel Trujillo‐de Santiago, Mario M. Álvarez & Cristina Chuck‐Hernández. (2021) Advances and prospective applications of 3D food printing for health improvement and personalized nutrition. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5722-5741.
Crossref
Simha Sridharan, Marcel B. J. Meinders, Leonard M. Sagis, Johannes H. Bitter & Constantinos V. Nikiforidis. (2021) Jammed Emulsions with Adhesive Pea Protein Particles for Elastoplastic Edible 3D Printed Materials. Advanced Functional Materials 31:45.
Crossref
Zipeng Liu, Jixin Yang, Zhantong Shi, Ling Chen & Bo Zheng. (2021) Effect of stearic acid on the microstructural, rheological and 3D printing characteristics of rice starch. International Journal of Biological Macromolecules 189, pages 590-596.
Crossref
Madhumitha Muthurajan, Abinash Veeramani, Taniyath Rahul, Rohit Kumar Gupta, T. Anukiruthika, J. A. Moses & C. Anandharamakrishnan. (2021) Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste. Food and Bioprocess Technology 14:10, pages 1817-1834.
Crossref
Luyao Zheng, Junbo Liu, Rui Liu, Yanan Xing & Hao Jiang. (2021) 3D printing performance of gels from wheat starch, flour and whole meal. Food Chemistry 356, pages 129546.
Crossref
Hui-zhi Chen, Min Zhang & Zhiming Rao. (2021) Effect of ultrasound-assisted thawing on gelling and 3D printing properties of silver carp surimi. Food Research International 145, pages 110405.
Crossref
Merve AYDIN, Derya ARSLAN DANACIOĞLU & Selman TÜRKER. (2021) GIDA TEKNOLOJİSİNDE YENİLİKÇİ YAKLAŞIMLARINNOVATIVE APPROACHES IN FOOD TECHNOLOGY. Helal ve Etik Araştırmalar Dergisi 3:1, pages 19-36.
Crossref
Antonio Derossi, Rossella Caporizzi, Maddalena Paolillo, Mehmet Onur Oral & Carla Severini. (2021) Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 2020. Innovative Food Science & Emerging Technologies 70, pages 102689.
Crossref
S Shanthamma, R. Preethi, J. A. Moses & C. Anandharamakrishnan. (2021) 4D Printing of Sago Starch with Turmeric Blends: A Study on pH-Triggered Spontaneous Color Transformation. ACS Food Science & Technology 1:4, pages 669-679.
Crossref
Aakanksha Pant, Amelia Yilin Lee, Rahul Karyappa, Cheng Pau Lee, Jia An, Michinao Hashimoto, U-Xuan Tan, Gladys Wong, Chee Kai Chua & Yi Zhang. (2021) 3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients. Food Hydrocolloids 114, pages 106546.
Crossref
Xixi Zeng, Huan Chen, Ling Chen & Bo Zheng. (2021) Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing. Food Chemistry 342, pages 128362.
Crossref
Lei Feng, Jingnan Wu, Jiangfeng Song, Dajing Li, Zhongyuan Zhang, Yayuan Xu, Runqiang Yang, Chunquan Liu & Min Zhang. (2021) Effect of particle size distribution on the carotenoids release, physicochemical properties and 3D printing characteristics of carrot pulp. LWT 139, pages 110576.
Crossref
Hui-zhi Chen, Min Zhang & Chao-hui Yang. (2021) Comparative analysis of 3D printability and rheological properties of surimi gels via LF-NMR and dielectric characteristics. Journal of Food Engineering 292, pages 110278.
Crossref
Tao Ma, Linxiang Lv, Chengzheng Ouyang, Xinna Hu, Xiaojun Liao, Yi Song & Xiaosong Hu. (2021) Rheological behavior and particle alignment of cellulose nanocrystal and its composite hydrogels during 3D printing. Carbohydrate Polymers 253, pages 117217.
Crossref
Tomislava Vukušić Pavičić, Tomislava Grgić, Mia Ivanov, Dubravka Novotni & Zoran Herceg. (2021) Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies. Foods 10:1, pages 193.
Crossref
Sandeep Jagtap, Farah Bader, Guillermo Garcia-Garcia, Hana Trollman, Tobi Fadiji & Konstantinos Salonitis. (2020) Food Logistics 4.0: Opportunities and Challenges. Logistics 5:1, pages 2.
Crossref
Xin Zhang & Zhijuan Pan. (2020) Rheological behavior of regenerated silk fibroin/polyvinyl alcohol blended solutions in steady and dynamic state and the effect of temperature. Journal of Materials Science 55:31, pages 15350-15363.
Crossref
Saumil Vadodaria & Thomas Mills. (2020) Jetting-based 3D printing of edible materials. Food Hydrocolloids 106, pages 105857.
Crossref
Azarmidokht Gholamipour-Shirazi, Michael-Alex Kamlow, Ian T. Norton & Tom Mills. (2020) How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review. Foods 9:4, pages 497.
Crossref
Sara Damiano, Patrizia Lombari, Erika Salvi, Massimo Papale, Antonio Giordano, Margherita Amenta, Gabriele Ballistreri, Simona Fabroni, Paolo Rapisarda, Giovambattista Capasso, Iris Maria Forte, Daniela Barone & Roberto Ciarcia. (2019) A red orange and lemon by‐products extract rich in anthocyanins inhibits the progression of diabetic nephropathy. Journal of Cellular Physiology 234:12, pages 23268-23278.
Crossref
Tashi, AMM Sharif Ullah & Akihiko Kubo. (2019) Geometric Modeling and 3D Printing Using Recursively Generated Point Cloud. Mathematical and Computational Applications 24:3, pages 83.
Crossref
Shi Wu, Yunfeng Hu, Weibin Bai, Jiayi Zhao, Cuiqin Huang, Caiyan Wen, Liehua Deng & Daxiang Lu. (2019) Cyanidin‐3‐o‐glucoside inhibits UVA‐induced human dermal fibroblast injury by upregulating autophagy. Photodermatology, Photoimmunology & Photomedicine 35:5, pages 360-368.
Crossref
Yuan Xia, Ling-min Tian, Yu Liu, Kang-Shun Guo, Min Lv, Qiu-Ting Li, Sheng-Yu Hao, Chun-Hong Ma, Yao-Xing Chen, Masato Tanaka, Wei-bin Bai & Chun-Hong Qiu. (2019) Low Dose of Cyanidin-3-O-Glucoside Alleviated Dextran Sulfate Sodium–Induced Colitis, Mediated by CD169+ Macrophage Pathway. Inflammatory Bowel Diseases 25:9, pages 1510-1521.
Crossref
Luyao Zheng, Yangling Yu, Zhaobin Tong, Qianhui Zou, Shiyao Han & Hao Jiang. (2019) The characteristics of starch gels molded by 3D printing. Journal of Food Processing and Preservation 43:7.
Crossref
Xusheng Li, Jingting Guo, Xingwei Jiang, Jianxia Sun, Lingmin Tian, Rui Jiao, Yunge Tang & Weibin Bai. (2019) Cyanidin-3-O-glucoside protects against cadmium-induced dysfunction of sex hormone secretion via the regulation of hypothalamus-pituitary-gonadal axis in male pubertal mice. Food and Chemical Toxicology 129, pages 13-21.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.