Advanced search
Publication Cover
Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 29
Submit an article Journal homepage
2,721
Views
10
CrossRef citations to date
0
Altmetric
Review Articles

The future of 3D food printing: Opportunities for space applications

Rachael E. EnfieldFood Science, University of Massachusetts Amherst, Amherst, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0003-3688-3354View further author information
ORCID Icon,
Janam K. PandyaFood Science, University of Massachusetts Amherst, Amherst, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0001-5006-8554View further author information
ORCID Icon,
Jiakai LuFood Science, University of Massachusetts Amherst, Amherst, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0002-6951-841XView further author information
ORCID Icon,
David Julian McClementsFood Science, University of Massachusetts Amherst, Amherst, Massachusetts, USAORCID Iconhttps://orcid.org/0000-0002-9016-1291View further author information
ORCID Icon &
Amanda J. KinchlaFood Science, University of Massachusetts Amherst, Amherst, Massachusetts, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-6500-3689View further author information
ORCID Icon
Pages 10079-10092 | Published online: 01 Jun 2022

Citations (10)

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

Subscribe to citation updates

Read on this site (2)

Yiqiu Deng, Kewei Cheng, Xusheng Shao, Xinlin Dong, He Jiang & Gongnian Xiao. (2023) Effects of drying method on the stability and quality of post-processing of 3D-printed processed cheese. Drying Technology 41:6, pages 1060-1067.
Read now
Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M. Regenstein, Farid Chemat, James D. Morton, María Gudjónsdóttir, María Carpena, Miguel A. Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat & Øydis Ueland. (2022) The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
Read now

Articles from other publishers (8)

Angel Dakkumadugula, Lakshaa Pankaj, Ali S. Alqahtani, Riaz Ullah, Sezai Ercisli & Rajadurai Murugan. (2023) Space nutrition and the biochemical changes caused in Astronauts Health due to space flight: A review. Food Chemistry: X 20, pages 100875.
Crossref
Adib Taba, Zabihollah Ahmadi, Aarsh Patel, Parvin Fathi-Hafshejani, Seungjong Lee, Shuai Shao, Michael C. Hamilton, Nima Shamsaei & Masoud Mahjouri-Samani. (2023) Dry-Printing Conductive Circuit Traces on Water-Soluble Papers. ACS Sustainable Chemistry & Engineering.
Crossref
Wayne Martindale, Tom Æ Hollands, Sandeep Jagtap, Essam Hebishy & Linh Duong. (2023) Turn‐key research in food processing and manufacturing for reducing the impact of climate change. International Journal of Food Science & Technology 58:10, pages 5568-5577.
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
Qiang Tong, Yuxiang Meng, Yao Tong, Dequan Wang & Xiuping Dong. (2023) The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink. Foods 12:14, pages 2666.
Crossref
Wiktor Stawski, Kinga H. Skorupska & Wieslaw Kopec. (2023) 3D Printing and Design in Isolation: A Case from a Simulated Lunar Mission. 3D Printing and Design in Isolation: A Case from a Simulated Lunar Mission.
Théo Claude Roland Outrequin, Chaiwut Gamonpilas, Wanwipa Siriwatwechakul & Paiboon Sreearunothai. (2023) Extrusion-based 3D printing of food biopolymers: A highlight on the important rheological parameters to reach printability. Journal of Food Engineering 342, pages 111371.
Crossref
Valentine Barbara J. Rysenaer, Safoura Ahmadzadeh, Filip Van Bockstaele & Ali Ubeyitogullari. (2023) An extrusion-based 3D food printing approach for generating alginate-pectin particles. Current Research in Food Science 6, pages 100404.
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:

Order Reprints Request Corporate Permissions

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:

Request Academic Permissions

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.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.