Abstract 3D printing technology has a wide range of application in the food industry. Current
research has focused on the improving printing accuracy and expanding the range of …

Dysphagia is a condition in which the swallowing mechanism is impaired. It is most often a
result of a stroke. Dysphagia has serious consequences, including choking and aspiration …

Abstract Three-dimensional (3D) printing has attracted more attention in food industry
because of its potential advantages, including the ability to create customized products …

The printability and textural attributes of cooked beef pastes with xanthan gum (XG), guar
gum (GG), k-carrageenan (KC), and locust bean gum (LB) added individually or as blends …

Three-dimensional printing (3DP) technology gained significance in the fields of medicine,
engineering, the food industry, and molecular gastronomy. 3D food printing (3DFP) has the …

The recovery of lithium from salt lakes through the adsorption strategy has been receiving
widespread attention, and titanium-based ion sieves stand out due to their high adsorption …

Super reconstructed foods (SRFs) have characteristics beyond those of real system in terms
of nutrition, texture, appearance, and other properties. As 3D/4D food printing technology …

The improper disposal of petroleum-based plastics has been associated with detrimental
environmental consequences, such as the proliferation of microplastic pollution and …

The process of three-dimensional (3D) printing is of greatest interest to food science and
engineering community because it offers numerous opportunities for innovative food design …

The rheological properties of dough closely correlate to a dough's ability to be three-
dimensionally (3D) printed, but only weakly characterize its fermentation and baking …