期刊
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
卷 -, 期 -, 页码 -出版社
WILEY
DOI: 10.1111/1541-4337.13217
关键词
3D food printing technology; personalized nutrition; starch-based materials; viscidity
Starch-based materials have suitable structural characteristics for 3D food printing inks and possess viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain.
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据