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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 21
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Recent advances in functional 3D printing of foods: a review of functions of ingredients and internal structures

Linlin Zhaoa State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
,
Min Zhanga State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;b Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
,
Bimal Chitrakara State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;c International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
&
Benu Adhikarid School of Applied Sciences, RMIT University, Melbourne, AustraliaORCID Iconhttps://orcid.org/0000-0002-7571-7968
ORCID Icon
Pages 3489-3503 | Published online: 28 Jul 2020

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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2023) Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:22, pages 5506-5520.
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Sakthivel Deepika & Parag Prakash Sutar. (2023) Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
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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.
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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.
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Ahmed Fathy Ghazal, Min Zhang, Arun S. Mujumdar & Mohamed Ghamry. (2022) Progress in 4D/5D/6D printing of foods: applications and R&D opportunities. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Rishabh Thakur, B. K. Yadav & Neha Goyal. (2023) An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. Food and Bioprocess Technology 16:9, pages 1919-1942.
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Minghao Xu, Shengyang Ji, Ye Li, Jun Li, Yuqi Liu, Kaimian Li & Baiyi Lu. (2023) Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process. Food Hydrocolloids 140, pages 108657.
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Juncheng Zhu, Yang Cheng, Zhiying Ouyang, Yuxin Yang, Liang Ma, Hongxia Wang & Yuhao Zhang. (2023) 3D printing surimi enhanced by surface crosslinking based on dry-spraying transglutaminase, and its application in dysphagia diets. Food Hydrocolloids 140, pages 108600.
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Qi Yu, Min Zhang, Bhesh Bhandari & Jingyuan Li. (2023) Future perspective of additive manufacturing of food for children. Trends in Food Science & Technology 136, pages 120-134.
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Ashkan Farazin, Chunwei Zhang, Amirhossein Gheisizadeh & Aminadel Shahbazi. (2023) 3D bio-printing for use as bone replacement tissues: A review of biomedical application. Biomedical Engineering Advances 5, pages 100075.
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Palak Mahajan, Manab Bandhu Bera & Kamlesh Prasad. (2022) Food physics insight: the structural design of foods. Journal of Food Science and Technology 60:6, pages 1643-1655.
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Mohammed A. Bareen, Jatindra K. Sahu, Sangeeta Prakash, Bhesh Bhandari & Satyanarayan Naik. (2023) A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing. Journal of Food Engineering 344, pages 111410.
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Brenda Esmeralda Jiménez-Villeda, Reyna Nallely Falfán-Cortés, Esmeralda Rangel-Vargas, Eva María Santos-López, Carlos Alberto Gómez-Aldapa, Ma. Refugio Torres-Vitela, Angelica Villarruel-López & Javier Castro-Rosas. (2023) Synbiotic Encapsulation: A Trend towards Increasing Viability and Probiotic Effect. Journal of Food Processing and Preservation 2023, pages 1-20.
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Sriloy Dey, Chandan Maurya, Navam Hettiarachchy, Han-Seok Seo & Wenchao Zhou. (2022) Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust. Journal of Food Science and Technology 60:2, pages 453-463.
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Subith Cheeyattil, Anbarasan Rajan, Jaspin Stephen & Mahendran Radhakrishnan. (2022) Study on the optimization of barley flour xerogel and its programed oleomorphic 3D shape‐shifting . Journal of Food Process Engineering 46:1.
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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.
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Rita Zakhia Douaihy, Houssein Nasrallah, Oleg Lebedev, Jaafar El Fallah, Rémy Guillet-Nicolas, Alexandre Vimont, Philippe Bazin & Mohamad EL-Roz. (2023) Zeolite/polymer core-shell hybrid nanoparticles with hierarchical micro/meso-pores. Materials Chemistry and Physics 293, pages 126921.
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Xueqing Li, Liuping Fan & Jinwei Li. (2023) Extrusion-based 3D printing of high internal phase emulsions stabilized by co-assembled β-cyclodextrin and chitosan. Food Hydrocolloids 134, pages 108036.
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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.
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Kritsakon Pongraktham & Krit Somnuk. (2023) Effects of static mixers on continuous methyl ester production: comparing four types of 3D-printed mixing elements. Reaction Chemistry & Engineering 8:1, pages 205-219.
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Qinbo Jiang, Bernard P. Binks & Zong Meng. (2022) Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing. Food Hydrocolloids 133, pages 107969.
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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.
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Chao Wu, Zhe Liu, Lanyi Zhi, Bo Jiao, Yanjie Tian, Hongzhi Liu, Hui Hu, Xiaojie Ma, Marc Pignitter, Qiang Wang & Aimin Shi. (2022) Research Progress of Food-Grade High Internal Phase Pickering Emulsions and Their Application in 3D Printing. Nanomaterials 12:17, pages 2949.
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Yousif Saad Alshebly, Khameel B. Mustapha, Ali Zolfagharian, Mahdi Bodaghi, Mohamed Sultan Mohamed Ali, Haider Abbas Almurib & Marwan Nafea. (2022) Bioinspired Pattern-Driven Single-Material 4D Printing for Self-Morphing Actuators. Sustainability 14:16, pages 10141.
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Houssein Nasrallah, Rita Zakhia Douaihy, Igor Telegeiev, Oleg I. Lebedev, Armand Fahs & Mohamad EL-Roz. (2022) New Coupling Agent Structures for Preparing Filler-Polymer Hybrid Materials Under Soft Irradiation Conditions. Macromolecules 55:15, pages 6394-6404.
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Ziang Guo, Muhammad Arslan, Zhihua Li, Shaoyi Cen, Jiyong Shi, Xiaowei Huang, Jianbo Xiao & Xiaobo Zou. (2022) Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus. Foods 11:13, pages 1902.
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Bartosz Błoński, Sławomir Wilczyński & Anna Stolecka-Warzecha. (2022) Application of Computer Microtomography and Hyperspectral Imaging to Assess the Homogeneity of the Distribution of Active Ingredients in Functional Food. Processes 10:6, pages 1190.
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Akriti Taneja, Ruchi Sharma, Krishna Ayush, Anshu Sharma, Amin Mousavi Khaneghah, Joe M. Regenstein, Francisco J. Barba, Yuthana Phimolsiripol & Somesh Sharma. (2022) Innovations and applications of 3‐D printing in food sector. International Journal of Food Science & Technology 57:6, pages 3326-3332.
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C. Anandharamakrishnan, Jeyan A. Moses & T. Anukiruthika. 2022. 3D Printing of Foods. 3D Printing of Foods 310 354 .
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.
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V. Y. Kornienko & M. Y. Minaev. (2022) TRENDS IN THE DEVELOPMENT OF 3D FOOD PRINTING. Food systems 5:1, pages 23-29.
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Mathias Johansson, Klara Nilsson, Fanny Knab & Maud Langton. (2022) Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods. Processes 10:3, pages 466.
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Harmanpreet Singh & Sagarika Bhattacharjee. 2022. Food Printing: 3D Printing in Food Industry. Food Printing: 3D Printing in Food Industry 19 34 .
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.
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Rodica-Anita Varvara, Katalin Szabo & Dan Cristian Vodnar. (2021) 3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment. Nutrients 13:10, pages 3617.
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