3D food printing: Controlling characteristics and improving technological effect during food processing

Review Food Science & Technology

3D Printing of cultured meat products

Harish K. Handral et al.

Summary: 3D printing technology has significant benefits for the scalable and reproducible production of cultured meat products, addressing issues such as protein, fat, and nutritional content regulation, as well as realistic texture.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Food Science & Technology

Reducing freeze-thaw drip loss of mixed vegetable gel by 3D printing porosity

Yiwen Huang et al.

Summary: This study aimed to reduce freeze-thaw drip loss of a vegetable gel composite mixture through adjusting the porosity using 3D printing infill percentage. Results showed that higher porosity led to increased drip loss. Additionally, the printability, fidelity, textural properties, and color of the printed vegetable gel were investigated.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

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Review Food Science & Technology

A review on 3D printable food materials: types and development trends

Gaoshang Li et al.

Summary: 3D printing technology has been widely used in food processing field due to its characteristics of moulding without moulds and saving materials. The properties of materials have a great influence on the accuracy and moulding ability of printed food.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level

Elvan Gokcen Bulut et al.

Summary: By optimizing parameters and hydrocolloid level, a chicken meat-based snack formulation enriched with bioactive compounds was developed and its impact on the quality of 3D printed products was evaluated. Results showed that adding gelatin increased storage and loss moduli, decreased tan delta value, resulting in a more uniform and compact microstructure, and all sensory attributes received higher scores compared to the control group.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Review Chemistry, Multidisciplinary

3D printed cellulose based product applications

Afrinal Firmanda et al.

Summary: Cellulose, as a abundant and sustainable natural material, is expected to substitute non-renewable polymers. The unique physicochemical characteristics of natural cellulose can be used to develop sustainable inks for 3D printing technology. Cellulose ink-based 3D printing technology is expected to support Industry 4.0 for various product applications in different fields.

MATERIALS CHEMISTRY FRONTIERS (2022)

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Article Chemistry, Applied

Starch concentration is an important factor for controlling its digestibility during hot-extrusion 3D printing

Zengjiang Zhang et al.

Summary: Controlling the digestibility of starch through Hot-extrusion 3D printing (HE-3DP) allows for personalized customization of starch-based foods. This study found that increasing the concentration of starch gel material resulted in a more ordered structure and higher content of slowly digestible starch and resistant starch in the printed samples.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Effect of starch molecular structure on precision and texture properties of 3D printed products

Shengyang Ji et al.

Summary: This study evaluated the influence of starch molecular structure on the precision and textural properties of 3D printed products. The results showed that starch gels with higher content of short amylopectin chains and specific degree of polymerization of amylose chains facilitated the rheological properties and smooth extrusion in the 3D printing process. Additionally, small average molecular size and appropriate proportion of amylose chains related to water distribution in the gel were beneficial to the accuracy of 3D printed products. The proportion of amylopectin and amylose chains had significant negative and positive correlations with the hardness and resilience of the 3D printed products, respectively.

FOOD HYDROCOLLOIDS (2022)

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Article Engineering, Chemical

Extending 3D food printing application: Apple tissue microstructure as a digital model to create innovative cereal-based snacks

Antonio Derossi et al.

Summary: This study explores the potential of applying plant tissue microstructure to 3D printing food production, demonstrating that the printed food samples already exhibit high similarity in morphology and mechanical properties.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Engineering, Chemical

Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes

Ezgi Pulatsu et al.

Summary: Understanding the factors influencing the shape instability of 3D-printed foods during thermal processing is crucial for enhancing the practicality of 3D food printing. This study investigated the geometrical properties, baking conditions, and rheological properties of cookie dough to analyze the effects of different baking conditions on various 3D-printed shapes. The results revealed the relationships between geometry, infill density, and structural deformation caused by baking, emphasizing the significance of geometrical properties and baking conditions in resistance to deformation.

JOURNAL OF FOOD ENGINEERING (2022)

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Article Food Science & Technology

Development of a shelf-stable, gel-based delivery system for probiotics by encapsulation, 3D printing, and freeze-drying

Chih-Chun Kuo et al.

Summary: In this study, an integrated manufacturing approach of encapsulation, 3D printing, and freeze-drying was used to develop a stable and convenient product that maintained the viability of probiotics. By adjusting the alginate-gelatin ratios and concentrations, the two selected strains of probiotic organisms were successfully encapsulated and their viability was maintained. After freeze-drying, the physical properties of the product changed from a semi-solid to a solid state.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Engineering, Chemical

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Mathias Johansson et al.

Summary: This study examines the production of fibre- and protein-rich printable food inks using fractions extracted from faba beans. The research finds that rheological parameters are related to ink printability and shape stability, and the direction of compression has a strong effect on the textural and microstructural properties of 3D-printed objects.

PROCESSES (2022)

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Article Engineering, Chemical

Influence of ultrasound and microwave-assisted vacuum frying on quality parameters of fried product and the stability of frying oil

Shoma Devi et al.

Summary: Vacuum frying combined with sonication and microwave heating can improve the quality of fried foods and delay oil oxidation. The 600W ultrasound-assisted MVF sample required less time to reach the same moisture content during processing, and preserved more protein and bioactive compounds.

DRYING TECHNOLOGY (2021)

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Article Engineering, Chemical

Effect of drying method on post-processing stability and quality of 3D printed rose-yam paste

Chunyan Feng et al.

Summary: The combination of rose pollen and yam paste can create 3D printed food with rich nutrition and health benefits. Freeze drying products demonstrate the best post-processing stability, while microwave vacuum drying products show the highest drying efficiency.

DRYING TECHNOLOGY (2021)

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Review Chemistry, Physical

3D printing of carbon-based materials: A review

P. Blyweert et al.

Summary: 3D printing offers rapid prototyping and customization, but faces challenges when applied to carbon-based materials. This review explores the latest advances in this field, focusing on material tailoring, porosity control, and direct printing of pure carbon. The research provides insights into additive manufacturing processes, structural characteristics, and applications of various carbon-based composites and materials, with prospects for future development.

CARBON (2021)

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Article Chemistry, Physical

3D-printed carbon fiber/polyamide-based flexible honeycomb structural absorber for multifunctional broadband microwave absorption

Ping Gong et al.

Summary: A novel flexible honeycomb structural absorber (FHSA) of carbon fiber/polyamide/carbonyl iron composite was successfully fabricated via selective laser sintering (SLS) 3D-printing, showing excellent microwave absorption performance under high bending angles. Additionally, the FHSA demonstrated highly flexible deformation, self-recovery, and no-crease damage in repeated bending, making it potentially applicable in wearable functional devices and military stealth protection.

CARBON (2021)

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Review Green & Sustainable Science & Technology

Potential Development of Sustainable 3D-Printed Meat Analogues: A Review

Karna Ramachandraiah

Summary: In order to mitigate the threat of climate change driven by livestock meat production, a multifaceted approach is proposed, including dietary changes, innovative product development, technological advances, and reductions in food waste/losses. The emerging technology of 3D printing is recognized for its capacity to fabricate intricate food products with reduced material cost and energy consumption, with possible materials for sustainable printing of meat substitutes being analyzed for their environmental effects, technological viability, and consumer acceptance. Despite challenges such as lack of food-safe materials, cost-effectiveness, and consumer acceptance, sustainable 3D printing of meat analogues could be enhanced through utilization of generic components, optimization of cell sourcing, and material flow improvements.

SUSTAINABILITY (2021)

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Article Engineering, Chemical

Investigation on evaluating the printable height and dimensional stability of food extrusion-based 3D printed foods

Zhiliang Zheng et al.

Summary: The study found that the zero shear viscosity and Young's modulus of food inks were linearly related to the 3D printable height of samples, while the storage modulus was linearly correlated to the shape stability of printed samples.

JOURNAL OF FOOD ENGINEERING (2021)

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Article Food Science & Technology

Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches

Bianca Chieregato Maniglia et al.

Summary: This study found that pulsed electric fields have different effects on cassava starch and wheat starch, potentially enhancing 3D printing applications.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Food Science & Technology

Investigation on rice flour and jaggery paste as food material for extrusion-based 3D printing

S. Thangalakshmi et al.

Summary: A novel 3D printable food construct containing rice flour, jaggery, and water was investigated for extrusion-based 3D food printing. The best printable combinations were determined based on shape retention, with further analysis on rheological and textural properties. Using jaggery as a healthy alternative to sugar was found to be feasible, with mathematical models proposed for the properties of the construct. The research highlights the possibility of using traditional food materials without additives for 3D printing.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Engineering, Chemical

Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.)

Ahmad Mohammad Salamatullah et al.

Summary: Eggplant is a valuable vegetable with bioactive properties, and air-frying for 25 minutes and extracting with 50% ethanol resulted in the highest total flavonoid and polyphenol content, as well as the best antioxidant activity.

PROCESSES (2021)

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Review Nutrition & Dietetics

3D Food Printing: Principles of Obtaining Digitally-Designed Nourishment

Rodica-Anita Varvara et al.

Summary: Three-dimensional food printing technology aims to provide customized nutrition by improving functional food production, which can be promising in preventing various non-communicable diseases.

NUTRIENTS (2021)

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Article Engineering, Manufacturing

Impact of viscoelastic and structural properties from starch-mango and starch-arabinoxylans hydrocolloids in 3D food printing

Juliana Montoya et al.

Summary: In this study, printability of starch-mango and starch-arabinoxylan blends for 3D food printing was evaluated through visco-elastic analysis and microstructural characterization. High starch content in the blends was found to make them more suitable for 3D food printing, exhibiting solid-like behavior and high thixotropy. Microstructure examination revealed a mesh-like arrangement and cell size <10 μm, supporting the printed structure. Highly desirable materials for extrusion in 3D food printing are those with a gel-like structure, high thixotropy, and undistorted microstructure.

ADDITIVE MANUFACTURING (2021)

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Article Food Science & Technology

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Dan Yang et al.

Summary: The study compared the effects of electric field frying and conventional frying on the physicochemical properties of frying oil and fried shrimps, showing that electric field frying can delay oil degradation, leading to fried products with lower oil content, better water retention, and more even oil distribution.

FOOD CONTROL (2021)

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Article Food Science & Technology

3D printing as novel tool for fruit-based functional food production

Igor Tomasevic et al.

Summary: Consuming fruits/vegetables daily can prevent chronic diseases due to their bioactive compounds and antioxidant activity, while 3D food printing offers a way to enrich foods with functional ingredients that promote health. 3DP foods not only increase the consumption of fruits and vegetables, but also provide advantages such as time and energy savings, sustainability, and personalized production.

CURRENT OPINION IN FOOD SCIENCE (2021)

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Review Polymer Science

Additive Manufacturing of Sensors for Military Monitoring Applications

David T. Bird et al.

Summary: The US Department of Defense acknowledges the broad applications of additive manufacturing technology in various industrial sectors, particularly in 3D printed sensor technology which offers high-performance features to protect warfighters and enhance their advantage on the battlefield.

POLYMERS (2021)

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Article Chemistry, Applied

3D printing performance of gels from wheat starch, flour and whole meal

Luyao Zheng et al.

Summary: The study found that whole meal was more suitable for food 3D printing than wheat starch and flour, as it performed better in texture, printing quality, and storage time.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valerie Guenard-Lampron et al.

Summary: 3D food printing aims to provide consumers with the ability to customize food texture and composition, with this study focusing on the impact of printing and post-processing parameters on the texture of 3D-printed foods. A predictive model based on nozzle diameter, filling rate, baking time, and temperature was established, allowing for a reverse-engineering approach to achieve desired texture by adjusting these parameters. Experimental design and desirability function were used to develop printed cakes with specific textural and microstructural characteristics desired by consumers.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Review Nanoscience & Nanotechnology

Applications of 3D Bio-Printing in Tissue Engineering and Biomedicine

Wei Jiang et al.

Summary: 3D bio-printing technology has rapidly developed, showing great potential in tissue engineering for solving organ shortage and tissue repair issues and benefiting humans in various fields in the future.

JOURNAL OF BIOMEDICAL NANOTECHNOLOGY (2021)

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Article Engineering, Chemical

Effect of post-processing treatments on the quality of three-dimensional printed rice starch constructs

Radhika Theagarajan et al.

Summary: This study evaluated the impact of various post-processing techniques on the quality of 3D printed rice starch constructs, with deep-frying showing the best characteristics. Deep-fried constructs exhibited the least cooking loss, increased hardness, and better shape stability. The findings provide insights into the most suitable post-processing technique for rice-based 3D-printed products.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

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Article Food Science & Technology

3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during storage

Kandasamy Suppiramaniam Yoha et al.

Summary: This study aimed to deliver probiotics through a high-fiber high-protein composite flour matrix using four encapsulation techniques, including spray drying and freeze drying. The post-processing method of freeze drying achieved over 90% survival rate for freeze dried and spray-freeze dried synbiotics incorporated products. Among the treatments, the spray-freeze-dried synbiotics incorporation followed by freeze drying post-processed 3D printed constructs showed the best survival rate and viability under in vitro digestion conditions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

3D Printing of Steak-like Foods Based on Textured Soybean Protein

Yangyang Chen et al.

Summary: This study explores the production of steak-like foods using plant protein through 3D printing technology, finding that ink substrates and hydrocolloids are crucial for successful printing. Different infilling patterns and rates significantly impact the texture properties of fried samples, with a triangle infilling pattern at a 60% infill rate producing the closest texture properties to the control sample.

FOODS (2021)

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Article Food Science & Technology

Texture properties of microwave post-processed 3D printed potato snack with different ingredients and infill structure

Zhenbin Liu et al.

Summary: 3D printing was used to design infill structure in this study, combined with microwave vacuum drying (MVD) as a post-processing method. Results showed that MVD was effective in maintaining structure and improving drying efficiency. Different additives and infill structures had significant impact on drying time and hardness of products, with infill percentage and pattern closely related to sample hardness.

FUTURE FOODS (2021)

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Review Food Science & Technology

3D printing of food: pretreatment and post-treatment of materials

Chang He et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

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Article Engineering, Chemical

Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips

Liqing Qiu et al.

DRYING TECHNOLOGY (2020)

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Review Chemistry, Multidisciplinary

Nanomaterial Patterning in 3D Printing

Brian Elder et al.

ADVANCED MATERIALS (2020)

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Article Computer Science, Interdisciplinary Applications

Approach to generate 3D-printed terrain models using free software and open data sources: Application to military planning

Mercedes Solla et al.

COMPUTER APPLICATIONS IN ENGINEERING EDUCATION (2020)

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Article Food Science & Technology

Texture Modification of 3D Printed Air-Fried Potato Snack by Varying Its Internal Structure with the Potential to Reduce Oil Content

Zhenbin Liu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

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Article Food Science & Technology

Incorporation of probiotics (Bifidobacterium animalis subsp. Lactis) into 3D printed mashed potatoes: Effects of variables on the viability

Zhenbin Liu et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Food Science & Technology

Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions

Bianca C. Maniglia et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Article Food Science & Technology

Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique

Patchimaporn Udomkun et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

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Article Food Science & Technology

4D printing of mashed potato/purple sweet potato puree with spontaneous color change

Chang He et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

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Article Biochemistry & Molecular Biology

Establishment of a hybrid drying strategy for instant cream mushroom soup based on starch retrogradation behavior

Wenchao Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Engineering, Chemical

3D printing of egg yolk and white with rice flour blends

T. Anukiruthika et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Review Chemistry, Multidisciplinary

A Review of 3D Printing Technologies for Soft Polymer Materials

Lu-Yu Zhou et al.

ADVANCED FUNCTIONAL MATERIALS (2020)

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Article Food Science & Technology

Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks

Chunyan Feng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Physics, Applied

3D printing technologies applied to the manufacturing of aircraft components

Kun-Chen Chung et al.

MODERN PHYSICS LETTERS B (2020)

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Article Food Science & Technology

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Cinu Varghese et al.

FOODS (2020)

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Article Food Science & Technology

Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste

Yuntao Liu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Food Science & Technology

Customized Shapes for Chicken Meat-Based Products: Feasibility Study on 3D-Printed Nuggets

Anila Wilson et al.

FOOD AND BIOPROCESS TECHNOLOGY (2020)

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Article Materials Science, Multidisciplinary

3D Printing of High-Performance Isocyanate Ester Thermosets

Tao Wu et al.

MACROMOLECULAR MATERIALS AND ENGINEERING (2020)

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Article Food Science & Technology

Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Martina Lille et al.

FOODS (2020)

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Article Engineering, Chemical

Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

K. Keerthana et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Review Medicine, Research & Experimental

3D printing promotes the development of drugs

Xiao Zhu et al.

BIOMEDICINE & PHARMACOTHERAPY (2020)

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Article Agriculture, Multidisciplinary

Investigation on characteristics of 3D printing using Nostoc sphaeroides biomass

Yan-Jun An et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

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Article Chemistry, Applied

Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing

Zhenbin Liu et al.

FOOD HYDROCOLLOIDS (2019)

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Article Engineering, Chemical

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Jingwang Chen et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Food Science & Technology

Rheological and mechanical behavior of milk protein composite gel for extrusion-based 3D food printing

Yaowei Liu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Food Science & Technology

Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate

Sylvester Mantihal et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Review Food Science & Technology

Frying Process: From Conventional to Air Frying Technology

Aline Nalon Zaghi et al.

FOOD REVIEWS INTERNATIONAL (2019)

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Review Ophthalmology

Implementations of 3D printing in ophthalmology

Adir C. Sommer et al.

GRAEFES ARCHIVE FOR CLINICAL AND EXPERIMENTAL OPHTHALMOLOGY (2019)

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Article Chemistry, Applied

Colloidal Materials for 3D Printing

Cheng Zhu et al.

Annual Review of Chemical and Biomolecular Engineering (2019)

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Article Multidisciplinary Sciences

Electrically assisted 3D printing of nacre-inspired structures with self-sensing capability

Yang Yang et al.

SCIENCE ADVANCES (2019)

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Review Food Science & Technology

Edible flowers with the common name marigold: Their therapeutic values and processing

Bimal Chitrakar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Food Science & Technology

Fabrication of Gel-Like Emulsions with Whey Protein Isolate Using Microfluidization: Rheological Properties and 3D Printing Performance

Yaowei Liu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

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Article Chemistry, Applied

Development and characterization of ribose-crosslinked gelatin products prepared by indirect 3D printing

Mallory Stevenson et al.

FOOD HYDROCOLLOIDS (2019)

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Review Food Science & Technology

Asparagus (Asparagus officinalis): Processing effect on nutritional and phytochemical composition of spear and hard-stem byproducts

Bimal Chitrakar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Engineering, Chemical

Effect of post-treatment microwave vacuum drying on the quality of 3D-printed mango juice gel

Fan Yang et al.

DRYING TECHNOLOGY (2019)

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Article Chemistry, Applied

Assessing the microstructural and rheological changes induced by food additives on potato puree

Iman Dankar et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects

C. Severini et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Engineering, Chemical

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Printing a blend of fruit and vegetables. New advances on critical variables and shelf life of 3D edible objects

C. Severini et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Investigation on fish surimi gel as promising food material for 3D printing

Lin Wang et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Strength, fracture and compression properties of gelatins by a new 3D printed tool

Marco Rapisarda et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Development of a coaxial extrusion deposition for 3D printing of customizable pectin-based food simulant

Valerie Vancauwenberghe et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Application of 3D printing for customized food. A case on the development of a fruit-based snack for children

A. Derossi et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Engineering, Chemical

Applicability of protein and fiber-rich food materials in extrusion-based 3D printing

Martina Lille et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Food Science & Technology

Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters

Fanli Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Review Food Science & Technology

3D printing technology: The new era for food customization and elaboration

Iman Dankar et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

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Article Engineering, Manufacturing

3D printing of extremely viscous materials using ultrasonic vibrations

I. E. Gunduz et al.

ADDITIVE MANUFACTURING (2018)

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Article Food Science & Technology

3D printing of cereal-based food structures containing probiotics

Lu Zhang et al.

FOOD STRUCTURE-NETHERLANDS (2018)

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Article Food Science & Technology

Optimization of chocolate 3D printing by correlating thermal and flow properties with 3D structure modeling

Sylvester Mantihal et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

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Review Food Science & Technology

3D printing: Printing precision and application in food sector

Zhenbin Liu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Review Food Science & Technology

A review and research trends in alternate frying technologies

Shashi K. Pankaj et al.

CURRENT OPINION IN FOOD SCIENCE (2017)

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Article Food Science & Technology

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Ruixue Ma et al.

FOOD SCIENCE AND TECHNOLOGY (2016)

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Review Food Science & Technology

Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review

Roopesh M. Syamaladevi et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2016)

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Article Food Science & Technology

Effects of oil-water mixed frying and pure-oil frying on the quality characteristics of soybean oil and chicken chop

Ruixue Ma et al.

FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Food Science & Technology

An Overview of 3D Printing Technologies for Food Fabrication

Jie Sun et al.

FOOD AND BIOPROCESS TECHNOLOGY (2015)

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Article Food Science & Technology

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