Advancements in 3D food printing: a comprehensive overview of properties and opportunities

High Internal Phase Emulsion for Food-Grade 3D Printing Materials

(2020) Xiang Li et al.   ACS Applied Materials & Interfaces

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

(2020) K. Keerthana et al.   JOURNAL OF FOOD ENGINEERING

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

(2019) Jingwang Chen et al.   JOURNAL OF FOOD ENGINEERING

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

(2019) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

(2019) Li Zheng et al.   Applied Sciences-Basel

Impact of macronutrients printability and 3D-printer parameters on 3D-food printing: A review

(2019) Bianca Pérez et al.   FOOD CHEMISTRY

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

(2019) Yaowei Liu et al.   Food and Bioprocess Technology

Gel properties of potato protein and the isolated fractions of patatins and protease inhibitors – Impact of drying method, protein concentration, pH and ionic strength

(2019) Jesper Malling Schmidt et al.   FOOD HYDROCOLLOIDS

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

(2019) Iman Dankar et al.   Foods

Materials Properties of Printable Edible Inks and Printing Parameters Optimization during 3D Printing: a review

(2018) Chunyan Feng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2018) C. Severini et al.   FOOD RESEARCH INTERNATIONAL

Physical properties of 3D printed baking dough as affected by different compositions

(2018) Fan Yang et al.   Innovative Food Science & Emerging Technologies

Reprint of: Classification of the printability of selected food for 3D printing: Development of an assessment method using hydrocolloids as reference material

(2018) Hyun Woo Kim et al.   JOURNAL OF FOOD ENGINEERING

Impact of rheological properties of mashed potatoes on 3D printing

(2018) Zhenbin Liu et al.   JOURNAL OF FOOD ENGINEERING

Design and characterisation of food grade powders and inks for microstructure control using 3D printing

(2018) Sonia Holland et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) C. Severini et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Lin Wang et al.   JOURNAL OF FOOD ENGINEERING

Effect of 3D printing on the structure and textural properties of processed cheese

(2018) Camille Le Tohic et al.   JOURNAL OF FOOD ENGINEERING

3D printing Vegemite and Marmite: Redefining “breadboards”

(2018) Charles Alan Hamilton et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) A. Derossi et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Martina Lille et al.   JOURNAL OF FOOD ENGINEERING

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

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Mechanical and Microstructural Properties of Potato Puree-Food Additive Complexes on Extrusion-Based 3D Printing

(2018) Iman Dankar et al.   Food and Bioprocess Technology

A Review of 3D Printing Technology for Medical Applications

(2018) Qian Yan et al.   Engineering

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

(2018) Hao Jiang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

3D Printing Complex Egg White Protein Objects: Properties and Optimization

(2018) Lili Liu et al.   Food and Bioprocess Technology

Multi-material Three-Dimensional Food Printing with Simultaneous Infrared Cooking

(2018) Evan Hertafeld et al.   3D Printing and Additive Manufacturing

3D printing: Printing precision and application in food sector

(2017) Zhenbin Liu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2016) Roopesh M. Syamaladevi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Alternative disinfection methods to chlorine for use in the fresh-cut industry

(2016) Ana Meireles et al.   FOOD RESEARCH INTERNATIONAL

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

3D Printing of Shear-Thinning Hyaluronic Acid Hydrogels with Secondary Cross-Linking

(2016) Liliang Ouyang et al.   ACS Biomaterials-Science & Engineering

3D Printing of Shear-Thinning Hyaluronic Acid Hydrogels with Secondary Cross-Linking

(2016) Liliang Ouyang et al.   ACS Biomaterials Science & Engineering

Recent development in 3D food printing

(2015) Fan Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Inhomogeneous consistency of crystallized fat

(2015) Sandra B. Gregersen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

An Overview of 3D Printing Technologies for Food Fabrication

(2015) Jie Sun et al.   Food and Bioprocess Technology

Additive manufacturing for the food industry

(2015) Jeffrey I. Lipton et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bone tissue engineering using 3D printing

(2013) Susmita Bose et al.   Materials Today

Food Layered Manufacture: A new process for constructing solid foods

(2012) Teresa F. Wegrzyn et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY